Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place the almonds into a large food processor and pulse until broken down and crumble. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough. Add in the cocoa powder and pulse until mixed.
With the food processor running, stream in the water until well mixed.
Press the crust firmly into the bottom of the prepared pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the topping.
While the crust chills, empty the Swell cartons into a large bowl and use an electric hand mixer to beat until smooth and fluffy.
Spread the ice cream over the crust and freeze until firm, about 4 hours
Once firm, remove from the pan and cut into 16 bars. Place one almond on the middle of each bar. Place back into the freezer to firm up for 30 minutes or so. You want them nice and chilled.
Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth and creamy.
Drizzle each bar with the chocolate and place onto a parchment lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
*you want the ice cream really soft, but not soupy! I put it in my refrigerator for an hour or so.