Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.
Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.
Beat cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.
Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours.
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