Yield: 6 servings

Prep time: 5 minutes

Total time: 15 minutes

Ingredients:

·       2 cups unsweetened cashew milk

·       1 can of full fat coconut milk

·       1/4 cup almond flour

·       2 tbsp maple syrup

·       Pinch of saffron

·       1/4 tsp ground cardamom

·       1/4 cup chopped pistachios

Instructions:

1.      Heat a large pan over medium heat and add the cashew milk, coconut milk, cardamom and saffron bring the mixture to a boil.

2.      Reduce the heat to a simmer once bubbles start to form and stir occasionally ensuring that it doesn’t over boil or form another layer of skin.

3.      Add the almond flour and continue to stir and cook for another 2 minutes.

4.      Turn off the heat and add in the maple syrup and the pistachios.

5.      Allow the mixture to cool a little before pouring them into ice cream molds and freeze until solid.

6.     Usually it takes 5-6 hours to freeze until solid, once solid remove and garnish with more pistachios.