In a medium bowl, combine the yogurt and honey until well combined. Using a spatula, fold in 1/2 cup of white chocolate chips. Then fold in 1/2 cup of rainbow sprinles
Line a 1/4 sheet baking pan with parchment paper or a silicone baking mat. Pour the yogurt mixture over the cookie sheet, smoothing with your spatula until the layer is even. Evenly distribute the remaining white chocolate chips and the sprinkles over the top of the yogurt mixture.
Put the baking sheet in the freezer and chill for at least 2 hours. Break into large pieces to serve. Serve cold and keep in the freezer or on ice.