Process the kernels in a powerful food processor until very fine or a smooth paste (or use pistachio nut butter instead of the kernels). Then add all of the ingredients into a saucepan and simmer for about 10 minutes. Remove the cardamom pods. Let cool for a little while then pour into an ice cube tray and freeze. Once frozen remove from ice cube tray and give a good mix in the food processor to make the ice cream texture.

Per 100g: 278kcal, 4.1g protein and 1.g fibre