Melt chocolate almond bark over low heat in a heavy saucepan, stirring until completely smooth. Remove from heat. Dip bottoms of waffle bowls, one at a time, in the almond bark and flip upside down onto wax paper. Allow to dry completely before moving on.

Melt white almond bark over low heat in a heavy saucepan, stirring until completely smooth. Remove from heat and allow to cool for just a minute or 2. Transfer almond bark to a zip top bag and snip off one of the corners. Draw lines on the waffle bowls to resemble footballs. Allow to dry completely before serving.

Serve with ice cream and any toppings you like.