Divide ice cream among 10 3-oz ice pop molds. Insert sticks and freeze until firm, at least 4 hours and up to 1 week.
To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment lined baking sheet and refreeze until firm, about 30 minutes.
Meanwhile, combine white chocolate chips and coconut oil in a medium bowl and set over a medium pot filled with an inch of simmering water. Stir until melted and smooth, about 4 minutes. Remove bowl from pot and set aside to cool to room temperature, about 20 minutes.
Transfer white chocolate mixture to a wide-mouthed juice glass or small liquid measuring cup. Quickly dip the pops into the cooled chocolate and top with sprinkles. Return to parchment and repeat with remaining pops. Place in the freezer as soon as possible. Keep frozen until ready to serve.