In a large bowl, combine heavy cream, milk and cake mix and mix until completely smooth with no lumps. Stir in vanilla. Pour mixture into ice cream machine and freeze according to manufacturer's instructions. About 15 minutes into freezing, fold in oreos and sprinkles and continue churning until very thick. Serve right out of the ice cream maker or for a firmer texture, scoop ice cream into an airtight container and place in freezer for 2-3 hours.

Ice cream will stay creamy and smooth for up to 2 weeks stored in an airtight container in the freezer.