Preheat oven to 350°F and lightly spritz a loaf pan with cooking spray.
Place sweetened condensed milk and heavy cream in the bowl of an electric mixer and whisk until blended and slightly thickened.
Add the eggs to the mixture and whisk to combine.
Sift in self rising flour and continue to whisk until blended. Stir in the sprinkles and transfer the batter to the prepared loaf pan.
Place in the oven and bake for 35-40 minutes or until golden and cooked through. Test the doneness of the loaf by inserting a toothpick into the center, if the toothpick comes out clean, the loaf is done.
Remove from the oven and set aside to cool on a wire rack before slicing and serving.
If you would like to bake the bread in ice cream cones, place the cones on an inverted muffin tin, and fill 3/4 full with batter. Place in the oven and bake for 20-30 minutes, using the same toothpick test to check for doneness. Feel free to decorate your ice cream cone cupcakes with your favorite frosting (and additional sprinkles, if you’d like).