Place the sliced doughnut holes on a baking sheet. Pour the sprinkles onto a plate in an even layer.
Using a small ice cream scoop or tablespoon measure, scoop out balls of ice cream about the size of the doughnut holes and sandwich them between two doughnut halves. Gently squeeze the bites together and then roll them on their sides in the sprinkles to cover the ice cream. As you go, set the finished bites on the baking sheet and place in the freezer to keep the ice cream from melting. Dip the ice cream scoop or tablespoon measure in warm water to make the scooping easier.
Store the bites in the freezer until ready to serve.
Instead of sprinkles, you could coat the ice cream with toffee bits, finely chopped nuts or toasted coconut flakes.
Recipe courtesy of The Kitchen Sink