Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.