Place heavy whipping cream into the bowl of an electric mixer and mix on high 2-3 minutes, or until peaks form; set aside
Combine sweetened condensed milk, coconut extract, and chocolate chunks in a mixing bowl. Pour contents in with the whipped cream and carefully fold together until combined.
Pour 1/3 of the creamy mixture into a 1.5 quart bread pan. Drizzle 1/3 melted chocolate almonds over the mixture and cover with 1/3 more. Add more melted chocolate and cover with more of the creamy mixture. Top with remaining melted chocolate.
Cover with plastic wrap and place in the freezer for at least 8 hours, or overnight. Serve and enjoy!