In a bowl, combine honey, butter, waffle cones and ¾ cups almonds and mix well.
Firmly press mixture into the bottom and along the sides of 9-inch pie plate. Freeze 30 minutes, or until firm. Layer softened chocolate ice cream evenly into crust; spread with chocolate syrup. Freeze 30 minutes or until firm.
Place softened vanilla ice cream over chocolate syrup. Cover; freeze 4 hours or until firm.
Before serving drizzle with topping of choice. Top with dollops of whipped cream and remaining almonds.