Preheat oven to 425 degrees. Place strawberries on a baking sheet and roast for 10-15 minutes, tossing a couple of times until juicy and starting to caramelize. Remove from oven and set aside.
Place almond milk, 1/2 cup of the ice cream, yogurt, vanilla, stevia, basil and xanthan gum if using in a blender. Add half the roasted strawberries and blend until smooth.
Pour milkshake into two glasses. Top with remaining 1/2 cup ice cream and spoon the leftover roasted strawberries on top.
For the crumble:
Place the pistachios, cacao nibs and honey in a food processor and pulse until finely chopped. Garnish milkshakes with a crumble before serving.