Whip heavy whipping cream until peaks form.

Gently add creamer and continue mixing until combined.

Fold in sweetened condensed milk.

Transfer half of mixture to a freezer-safe container that has a lid.

Stir hot fudge topping until nice and loose. Avoid heating the topping unless necessary and then allow to cool before using.

Drizzle half of hot fudge topping on top of ice cream mixture and sprinkle with half of almonds.

Use a knife to swirl into ice cream.

Carefully pour the last half of the ice cream mixture into container.

Drizzle remaining half of hot fudge topping and almonds on top.

Use a knife to swirl into ice cream.

Place lid on container and freeze until it reaches ice cream consistency.

Serve ice cream topped with additional hot fudge topping, sliced almonds, and/or coconut flakes if desired.