Pink, brown, and white sprinkles or other toppings, optional
Remove the ice cream from the freezer and let stand for 5-10 minutes, just until it's soft enough to scoop.
Line two baking sheets with parchment or waxed paper, and lay the wafer cookies out on the sheets.
Top each cookie with a small scoop of ice cream—I found that cookie scooper worked well for making wafer-sized scoops of ice cream.
Place the baking sheet in the freezer to firm up the ice cream, for about 30 minutes.
Place the milk chocolate wafers in a microwave-safe bowl and melt them, heating them in 45-second increments and stirring frequently to prevent overheating. Once melted, allow the chocolate to cool until it is warm but not piping hot.
Balance a bonbon on a dipping tool or a fork. Working quickly, dunk it in the melted chocolate and then remove it, letting the excess drip back into the bowl. Place it back on the parchment-lined baking sheet and immediately top it with your sprinkles. The chocolate will start to set soon after it's dunked, so it's important to work fast.
Repeat until all of the bonbons are dipped. They can be served immediately, or returned to the freezer until you're ready to eat them.
Recipe by Oh Nuts Blog at http://www.ohnuts.com/blog/neapolitan-ice-cream-bonbons/