Preheat your oven to 350 degrees. Place baking cups in your muffin tin.

In a large bowl, combine the dry cake mix & Sunkist TEN soda. Stir slowly until fully combined. Fill the baking cups 2/3 of the way full. Bake the cupcakes according to the package directions. Allow the cupcakes to cool completely. you will only use about 6 of the cupcakes for the ice cream - save the rest of the cupcakes for a delicious snack :)

In a large bowl, whisk together the sweetened condensed milk & cool whip until combined. Crumble 6 of the cupcakes into the cool whip mixture & fold in. Feel free to add in an extra cupcake if you want more of the cake batter flavor.

Spoon the mixture into a freezer safe dish - I used a loaf pan. Wrap the dish in saran wrap & then wrap with foil (or use a freezer safe dish with a lid). Freeze the ice cream for a minimum of 2 hours.