Wrap a rimmed baking sheet tightly with plastic, creating a surface of plastic with an air pocket underneath. Scoop ice cream into balls using a 1-inch scoop and place in rows on plastic wrap; insert a toothpick in each and freeze until solid.
Note: I keep the tray in the freezer and quickly place the scoops onto it. I let them freeze for a few minutes and then insert the toothpicks. This will insure they stay cold.
Gently melt white chocolate and pour into a bowl; allow to cool to room temperature. Dip ice-cream balls in chocolate, spooning it over each ball to cover completely, then immediately coat with sprinkles. Return to the tray in the freezer and freeze until firm.
Fill medium bowls with each color of sprinkle so you can hold the homemade ice cream pops over the bowls and generously sprinkle. If you are trying to keep your decorating in little tiny cute bowls it will just make a mess!