2 pints ice cream
1 loaf pound cake (see Recipe Notes)
12 chocolate wafer cookies (optional)
8 ounces chocolate chips
1/4 cup coconut oil
2 tablespoons sprinkles
Let the ice cream sit at room temperature to soften slightly, about 10 minutes. Meanwhile, make sure there is enough room in the freezer for a standard 12-cup muffin tin to sit flat. Spray the wells of the muffin tin with cooking spray. Cut 12 (5-inch) squares of plastic wrap and line each well with a square (the cooking spray helps the plastic wrap stick to the sides).
Cut the pound cake lengthwise into 1/2-inch-wide planks. Use a 2 1/4-inch-wide round cookie or biscuit cutter and cut out 12 rounds of pound cake. Place a cake round in each muffin well. (If you don't have a cutter, see Recipe Notes below.)
Spoon ice cream from the first pint (about 2 scant tablespoons per well) over the pound cake and spread into an even layer (you will not use all of it). If using, place a chocolate wafer in each well on top of the ice cream (don't worry if the cookies break). Spoon ice cream from the second pint over the first layer of ice cream or wafers and spread into an even layer. Place the muffin tin in the freezer and freeze until solid, at least 1 hour.
When ready to serve, make the topping: Place the chocolate and coconut oil in a medium microwave-safe bowl. Microwave on the low setting in 30-second bursts, stirring between bursts, until just melted and smooth. (Alternatively, melt on the stovetop.) If the mixture is very hot, let cool, stirring occasionally, until about body temperature.
Grasping the plastic wrap, remove an ice cream cake from the pan. Remove and discard the plastic wrap and place the ice cream cake on a serving plate cake-side up. Spoon the chocolate topping over the top of the cake to completely cover, letting excess drip down the sides. Sprinkle with 1/2 teaspoon of sprinkles. Repeat with the remaining cakes. (Work with only a few cakes at a time since the topping hardens quickly.) Serve immediately.