1. Place chocolate chips in a microwave-safe 1-cup glass measure. Microwave at HIGH 1 1/2 minutes or until chocolate melts, stirring after 1 minute. Add almonds, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with wax paper; sprinkle evenly with sea salt. Freeze 20 minutes. Break into pieces.
2. Spoon 1/2 cup ice cream into each of 6 individual serving bowls; top each serving with whipped topping and broken bark pieces.