Put all the ingredients in a blender and mix until it is a smooth mixture. Use a little extra almond milk if necessary to get it blended.
2
Pour into ice molds and put in the freezer for a minimum of 4 hours.
3
Melt the chocolate in a water bath with 2 tablespoons of cold-pressed coconut oil. Pour the mixture into a glass or something that you can dip the ice stick into. Then dip straight into the sprinkles as the chocolate hardens quickly.
