Blend the ice cream ingredients in a food processor or blender until smooth.
Pour the mixture into popsicle molds and freeze for 4 hours or until fully set.
Melt the dark chocolate and oil in a double boiler or microwave and mix in the chopped almonds.
Remove the frozen icecream from the mold and dip them each in the chocolate mixture, coating thoroughly before placing gently on a parchment lined baking sheet or plate. It helps to hold each piece still for a minute or so before laying it down so as not to smear the chocolate too badly. Place the tray in the freezer and freeze again for 5-10 minutes to fully harden.
