Preheat your oven to 325° and line a rimmed baking sheet with parchment.
Add the chopped almonds to the prepared pan and roast for 6 minutes or until lightly golden brown and fragrant. Remove and allow to cool.
Add the bittersweet chocolate to a glass (heat safe) mixing bowl that will fit inside a saucepan. Fill a sauce pan with about an inch of water and bring to a simmer. Set the bowl on the pot (the water should not reach or touch the bottom of the bowl) and stir until the chocolate has melted. Use oven mitts to remove the bowl to trivet.
To the melted chocolate, add sweetened condensed milk, vanilla, both cocoa powders and fine salt. Stir to combine, transfer this to a large mixing bowl and set aside.
Pour the heavy whipping cream into a separate mixing bowl (see notes). Using a hand held mixer, mix on high-speed until stiff peaks form.
Transfer the whipped cream to the bowl with the chocolate mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Don't rush this step. At some point this may seem impossible to combine, but trust me it will.
Once combined, fold in 1/2 cup of the roasted almonds and 1/3 cup of the mini chips.
Lastly, add 1 cup of marshmallow cream and gently fold this into the ice cream base creating ribbons. DO NOT OVER MIX.
Transfer the ice cream base into a freezer-safe dish and add dollops of the remaining marshmallow creme to the top. Use a butter knife to swirl slightly. Sprinkle with the remaining roasted almonds and mini chocolate chips over top.
Freeze for 6 to 8 hours or overnight.
When ready to serve, remove atleast 20 to 30 minutes ahead of time. Using a ice cream scoop that has heated under running hot water helps too.