Put all the ingredients in a blender and mix well for a short time - a hand blender also works well.
Pour the mixture into molds, insert a stick and place in the freezer for another 2 hours.
Chocolate icing
Melt the coconut oil
Add the cocoa powder and Honix/rice syrup, mix briefly until the icing is homogeneous.
Pour the icing into a cup so that you can then simply dip the frozen ice cream into it without any fuss.
Completion
Remove the frozen ice cream from the mold, dip immediately into the glaze and sprinkle with coconut sprinkles. The glaze is guaranteed to set immediately.
The finished ice cream can then be stored in the freezer (preferably in a plastic container with a tight seal) until ready to eat.