In a light colored saucepan, over medium heat, melt the butter. Once it begins to bubble, stir it frequently and don't leave it unattended. The butter will foam and you won't be able to see what's happening under the foam so make sure to keep stirring.

You will begin to smell an intense butter flavor with a nutty aroma and you'll see brown speckles forming in the butter. Remove it from the heat and quickly pour the butter into a small bowl and allow it to cool completely to room temperature.

Preheat the oven to 350/177C convection (or 325F/162C conventional) and line a cookie sheet. Combine all the ingredients for the birthday cake crumbles in a medium bowl and mix them with a hand mixer until they form small clusters. 

Spread the crumbs on the baking sheet and bake for about 10 minutes. Remove them from the oven, use a fork to break up the larger chunks (scramble them up a little) and return them to the oven for about 3-5 minutes until they're a golden brown color. Remove them from the oven and allow them to cool completely-they will crisp up as they cool- then break them into crumbs.

Once the brown butter and the crumbs have cooled, in a large bowl, begin whipping 2 cups of heavy whipping cream until the cream forms stiff peaks.

Fold in the sweetened condensed milk, salt and vanilla extract into the heavy whipping cream mixture.

Spread half of the ice cream on the bottom of a pan (or bowl, whatever you use). Use all of the brown butter to spread a layer on top of the ice cream. Top it with half of the birthday cake crumbles. Repeat with the second half but omit the brown butter on the top layer.

Add extra sprinkles and freeze for at least 4-5 hours (best overnight).