For the ice cream, combine the cream, almond milk, sweeteners, and espresso powder in a medium saucepan over medium heat, stirring until the sweetener and coffee dissolve.
Heat the mixture until it's steaming and it reaches 165F on an instant read thermometer.
In a medium bowl, whisk the egg yolks until smooth. Slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk the tempered yolks back into the remaining cream mixture in the pan. Cook, whisking continuously until it reaches 170F to 175F.
Sprinkle the surface with the xanthan gum and whisk vigorously to combine.
Pour the custard into a bowl set over an ice bath and let cool 10 minutes. Then wrap tightly in plastic wrap and refrigerate until fully chilled, at least 3 hours.
When custard is chilled, whisk in the vodka, if using, and the vanilla extract. Then pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
In a small saucepan over medium heat, whisk together the whipping cream and sweetener until combined. Bring to a simmer and then remove from heat.
Add the chopped chocolate and let sit 5 minutes, until the chocolate is completely melted. Add the vanilla extract and whisk until smooth. Let cool at least 10 minutes.
Once the ice cream has finished churning, transfer half to an airtight container. Swirl in half of the chocolate sauce and half of the almonds. Repeat with the remaining ice cream, sauce, and almonds.