For the ice cream: Whisk heavy cream until stiff peaks form (in stand mixer or by hand).

Gently mix in the sweetened condensed milk, vanilla and salt till fully combined.

Divide evenly into 7 bowls. Color as desired (neon pink, orange, yellow, neon green, turquoise, baby blue, neon purple etc.). Leave the last bowl white.

Drop small spoonfuls of the ice cream mixture, alternating through all the colors and the white, into a freezer safe container with a lid. Gently tap container on the counter to help the ice cream settle and get rid of air pockets.

Repeat, layering spoonfuls of colored ice cream until all of the ice cream has been transferred into the container. Cover with lid.

Freeze overnight.

For the blondies: Heat oven to 350 degrees F.

Grease a 9 by 13 inch baking dish.

Melt butter in a small saucepan over medium heat. Add in white chocolate chips and whisk till smooth and chocolate is melted thoroughly. Remove from heat. Let cool slightly.

Combine eggs, sugar and vanilla in the bowl of a stand mixer fitted with whisk attachment. Whisk on medium speed till light and fluffy, about 2 minutes.

Add the butter mixture to the egg mixture and mix thoroughly.

Add in the flour and salt. Mix gently till combined.

Pour into prepared baking dish. Bake for 30 to 35 minutes. Let cool. Cut into squares.

To assemble sundae: Start with a couple of blondies on a plate. Top with a of couple scoops of rainbow ice cream, whipped cream, sprinkles, and rainbow candies and sprinkles of your choice!