In a bowl, mix coconut milk, pecan milk, and arrowroot starch. Mix until fully combined (you may also use an immersion blender or regular blender for this).

On medium-high heat, pour in milk mixture, cardamom powder, cinnamon powder, and saffron. Stir well and bring it to a boil.

When it comes to a boil, reduce heat to low-medium.

Continue stirring for a few minutes and add the almond flour.

Continue stirring so that it thickens.

When it thickens, turn off the heat. Add in maple syrup and/or coconut sugar, as well as pecans. Taste and add more if necessary.

Let it cool down on the stove.

Once cooled to lukewarm or room temperature, pour into ice cream molds, ice trays, or ramekins.

Cover and freeze for at least 8 hours or overnight.

Once frozen, remove from molds and serve! Garnish with a pinch of cinnamon and extra finely chopped pecans if you would like. Enjoy!