In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and cocoa powder until fully combined.

Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

During the last few minutes of churning, add the chopped toasted almonds to the ice cream.

Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.