1. Fill eight 2-ounce pop molds with the ice cream. Insert a wooden pop stick into each. Transfer to freezer, and freeze until hard; overnight is best.
2. Place a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Add the chocolate, and stir with a rubber spatula until almost melted.
3. Remove bowl from heat, and continue to stir until the chocolate is completely melted. Continue to stir occasionally until the melted chocolate is cool to the touch but still fluid, about 8 minutes.
4. Pour nonpareils into a wide bowl. Unmold the pops one at a time, and dip in the room-temperature chocolate once or twice to coat. Let excess chocolate drip off over bowl, then quickly dip the pop in the nonpareils. Press lightly to adhere.
5. Set pops upright by inserting their sticks into Styrofoam block. Return to freezer to set, at least 2 hours or overnight.
6. Uncoated pops will keep in their molds for 2 weeks. Once dipped, the pops will keep in the freezer for up to 1 week.

Makes 8.