Add the cashew milk, coconut milk, cardamom and saffron to a pot and bring the mixture to a full boil. Keep an eye on the pot so that it doesn’t boil over.
Reduce the heat to a simmer, and cook for 5 minutes, stirring occasionally.
Add the almond flour, and continue to cook for another 2 minutes.
Turn off the heat and immediately stir in the sweetener and pistachios. Allow the mixture to cool on the stovetop. (I suggest tasting a spoonful of the mixture and adding more sweetener to taste if needed).
Next, pour the mixture into an ice cream mold and freeze until solid.
When serving, garnish with crushed pistachios.