1/4 c. toasted almonds, chopped very fine
1/3 c. toasted coconut, chopped very fine
1/2 tsp. almond extract
1 qt. vanilla ice cream, softened

Combine almonds and coconut. Reserve 2 tablespoons for topping. Quickly fold remaining nuts, coconut and almond extract into softened ice cream. Spoon into 2 oz. paper cups and sprinkle with topping. Keep in freezer until serving time. Great with Italian food.