Beat the cold heavy whipping cream in a large bowl until stiff peaks form. In a separate bowl, stir together the sweetened condensed milk, vanilla extract and salt until smooth. Fold the whipped cream into the condensed milk mixture in 2 or 3 additions, folding gently until no streaks remain — do not overmix.
Spoon or pipe the mixture into ice cream bar molds, filling them almost to the top. Tap the molds gently on the counter to release any air bubbles. Insert the popsicle sticks and freeze for at least 6 hours, or preferably overnight, until completely firm.
Melt the chocolate and coconut oil together in the microwave in 20-second intervals, stirring between each one, until smooth — or melt gently in a heatproof bowl set over simmering water. Stir in the finely chopped roasted almonds, then pour the chocolate into a tall, narrow glass or measuring cup. Let it cool for a few minutes so it stays fluid but is not hot.
Line a baking tray with parchment paper and chill it in the freezer. Working with one bar at a time, unmold a frozen bar and dip it into the chocolate, coating it completely. Let the excess drip off for a few seconds, then place the bar on the cold tray. Repeat with the remaining bars.
Return the dipped bars to the freezer for 15–20 minutes, until the chocolate shell is completely set and crisp. Enjoy straight from the freezer.
