Toast the ground almonds lightly in a dry skillet, stirring constantly so they don't burn. This will take approximately 5 minutes over medium heat. Set aside to cool.
In a large bowl, whip the heavy cream and swerve sweetener until light and fluffy but not stiff.
Stir in the almond extract and fresh lime juice.
Spoon approximately 1 tablespoon of the cooled, toasted almonds in the bottom of the ice cream mold. Fill the molds with the whipped cream mixture, and top again with a layer of toasted ground almonds.
Freeze the ice cream bars until firm. Remove from the silicone molds, add sticks, and enjoy!
Tools and equipment;
large bowl, hand mixer, measuring spoons, measuring cups, food processor (optional for grinding nuts), silicone molds, popsicle sticks, skillet (for toasting nuts), wooden spoon, baking sheet (for placing molds in the freezer).