Preheat your oven to 350°F (175°C) and spread the whole almonds on a baking sheet in a single layer. Roast for 6-8 minutes until fragrant and lightly golden. Allow to cool.

In a large mixing bowl, combine sweetened condensed milk, 3/4 cup chocolate syrup, cocoa powder, and a pinch of salt. Mix until smooth.

In a separate bowl, whip heavy cream until stiff peaks form (about 3-5 minutes). Be careful not to overbeat.

Gently fold the whipped cream into the chocolate mixture and stir in 1 cup of mini marshmallows.

In a loaf pan, spread half of the chocolate mixture, sprinkle with 1/4 cup of roasted almonds and mini chocolate chips, then drizzle with 2 tablespoons of chocolate syrup. Swirl to create marbling.

Pour the remaining chocolate mixture over the first layer. Repeat layers with remaining almonds, chocolate chips, and mini marshmallows on top.

Cover tightly with plastic wrap and freeze for at least 8 hours or overnight until firm.

Once frozen, scoop the ice cream into cones or bowls and enjoy!