In a small pot, bring the almond milk to boil. Reduce to a simmer and add the saffron, cardamon, and salt. Simmer for 30 minutes. Let cool.
In a bowl, add condensed milk, vanilla, almond extract, and cooled almond milk. Mix on low speed. Slowly add the cold whipping cream and mix on high until soft peaks form. Fold in chopped almonds.
Put in a freezable container with lid. Freeze for at least 4 hours.
Let soften for 10 minutes before serving.