Ingredients

• 1/4 cup raw pistachios
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 pint vanilla ice cream
• 8 tablespoons hot espresso or strongly brewed coffee

Instructions

1. Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool, then coarsely chop.
2. Mix cinnamon and cardamom in a small bowl.
3. Divide ice cream among 4 small serving bowls or coffee cups. Sprinkle spice mixture over and pour 2 Tbsp. espresso into each bowl. Top with pistachios.