|Chocolate ice cream||1 Cup (16 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
|Nondairy whipped topping||1 Cup (16 tbs)|
|Almonds||1⁄4 Cup (4 tbs), toasted finely chopped|
Chill a 1 qt. (1 L) metal mold in the freezer.
With a chilled spoon, quickly spread chocolate ice cream over bottom and sides of mold.
Stir the vanilla ice cream just to soften.
Quickly spread over chocolate layer, covering completely.
Fold toasted almonds into whipped topping.
Pile into center of mold, smoothing the top.
Cover with plastic wrap or foil.
Freeze 6 to 8 hours or overnight.
Peel off cover, invert mold onto chilled plate.
Cover mold with a damp warm towel; lift off mold.