In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Transfer to another bowl; set aside.

Return mixing bowl to the mixer (still fitted with the whisk attachment) and beat the cream cheese, sweetened condensed milk, cake mix, vanilla, and almond extract together until smooth and creamy. Mix in about a cup of the whipped cream to lighten the mixture. Fold in the rest of the whipped cream until incorporated.

Place cookies (frosted side up) on a large baking sheet. Using a piping bag fitted with a large round tip (or a large zip-top bag with the corner cut off), pipe ice cream onto half of the cookies. Top each half with another cookie. Freeze for at least 4 hours or overnight.

Once chilled and solid, dip edges of ice cream sandwiches in sprinkles.