Makes 1 quart
1 can (1.75 cups) coconut milk
3/4 cup agave nectar
1 cup almond milk or other nondairy milk
1 tablespoon finely ground cardamom
2 tablespoons arrowroot powder
3 tablespoons rosewater
Whisk together 1/4 cup almond milk and the arrowroot, then set aside. In a medium saucepan, bring the coconut milk, agave, cardamom, and remaining almond milk to a boil over medium-low heat. Add the arrowroot mixture and whisk vigorously, until thickened, then remove from heat. Stir in the rosewater. Chill, covered, at least 3 hours or overnight. Freeze in an ice cream machine. Serve with chopped pistachios or toasted coconut.