Line a cookie sheet or plate with waxed paper. Pour some sprinkles in a bowl.
Put the chocolate chips in a microwave safe bowl. Microwave for one minute, then stir, and microwave in 10 second intervals, stirring in between, until smooth and melted.
Take each cone and dip into the melted chocolate, and then into the red sprinkles. Place the dipped cone onto the waxed paper lined cookie sheet. Repeat with each cone. Place the cones on the cookie sheet in the freezer to harden up for a few minutes.
When you are ready to serve, simply scoop some vanilla ice cream into the cones, and top each one with a few blueberries.