At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using.
Vigorously shake the coconut milk to incorporate the layers. Set aside 1/2 cup coconut milk, pour the rest into a 2-qt. saucepan. Add the honey and salt to the coconut milk. Warm on the stove over medium-low heat, stirring occasionally, until the honey has completely dissolved into the coconut milk, 1 to 2 minutes.
Measure the arrowroot starch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the completely dissolved. Pour the cornstarch mixture into the warm coconut milk while whisking gently. Heat the ice cream base until thickened. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
Remove the base from heat and stir in the vanilla. Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the fridge. Cover the container and refrigerate for at least 4 hours or for up to 3 days.
Remove the base from the fridge. It should be completely chilled (and possibly slightly pudding-like in texture). Pour the base into your ice cream machine and begin churning. Churn until the ice cream is the consistency of soft-serve. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated. Transfer to Popsicle molds. Freeze for at least 4 hours up to overnight.
Once popsicles are frozen solid prepare your topping. Using a double boiler melt chocolate until smooth. In a shallow bowl mix together melted chocolate and chopped almonds. Cool until almost room temperature but not cooled solid. With a spoon, carefully cover each popsicle with the melted chocolate mixture. Re-freeze until solid. Keep frozen until ready to enjoy!
Adapted from The Kitchn