In a blender, blend almonds with 118 milliliters of whole milk until a smooth paste is formed.
Add the remainder of the whole milk and the heavy cream to a saucepan on medium heat. Simmer for 15 minutes, stirring frequently until slightly reduced. Remove from heat and whisk in condensed milk, coffee, cardamom, and salt.
Add a little bit of warm milk mixture to the almond paste and blend until smooth. Add remaining milk mixture to the blender and set aside and allow to completely cool.
Fill ice pop molds 3/4 full with cooled kulfi base. Place popsicle sticks in the middle of each mold and freeze overnight until solid.
To unmold, either leave the kulfi on the counter for a few minutes, or dip molds in warm water quickly to release pops. Roll the popsicles in chopped pistachios if desired. Enjoy!
