In a stand mixer whisk together your whole milk, sugar, cocoa, molasses and almond extract. Mix for about 3 or 4 minutes.
Add your heavy cream and mix again until it thickens just a bit. About another 3 or 4 minutes.
Cover the bowl and set in fridge for at least 1 hour.
Remove from fridge and transfer liquid to FROZEN ice cream bowl. Attach that to your ice cream maker and turn on. Let it mix for about 8 to 10 minutes.
Now add your almonds, marshamallows, chocolate and chocolate chips. Continue to mix for another 5 to 7 minutes, or until it thickens.
Serve immediately or stick in the freezer to harden it more.
If you pop it in the freezer make sure you take it out about 5 minutes before serving so it’s easier to scoop.
Serve with a big old nutty, almondy, chocolately, heavenly hash smile!