Spread the almond flour out across a rimmed baking sheet and bake for 5 minutes at 400°F.
Place the toasted almond flour, whey protein, monkfruit, butter, almond milk, vanilla extract, salt and stevia in a bowl and mix until well combined. Make chunks by pressing bits of the dough together with your fingertips. Chill in the refrigerator for 30 minutes.
for the ice cream:
Using a high powered blender or food processor, puree the strawberries and set aside.
Using an electric mixer, beat the monkfruit and egg yolks together until light and well combined.
Add in the mascarpone, and creme fraiche and beat until smooth.
Add the heavy cream, almond milk, vanilla extract and xanthan gum. Taste, and add more sweetener, if desired.
Pour the ice cream mixture into an ice cream maker (I use and love this one) and process according to the manufacturers instructions. This could take 30 to 90 minutes, depending on the ice cream maker being used.
Once the ice cream is done, transfer it to a large freezable container, like the loaf pan pictured. Fold in 3/4 of the crumb mixture and swirl through some of the pureed strawberries.
Drizzle the rest of the strawberry puree on top and sprinkle over the remaining crumb mixture. Place in the freezer for 1 to 2 hours and allow to set.
Once you remove the ice cream from the freezer, allow it to sit on the counter to soften just slightly before enjoying.