THE SPLIT PLATE / RECIPE

Biscoff Skillet Creami

CrumblCreamiCut Week 1, Flavor 3 — cookie-butter protein Creami with 1 tsp Biscoff spread + LorAnn Cookie Butter emulsion + vanilla in the base, one Biscoff cookie through Mix-In, sugar-free cookie-butter syrup + LorAnn drizzle, and a second Biscoff cookie crushed on top. 340 cal / 42g protein whole pint.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~340 cal | ~42g protein
KEY TO SUCCESS: Use Fairlife 2%, not fat-free. The small amount of fat = creamier texture. Series-wide rule carries.

Ingredients

CREAMI BASE

  • 1 cup Fairlife 2% ultra-filtered milk
  • 2 tbsp monk fruit / erythritol sweetener
  • 1 serving unflavored whey isolate (~28g protein — adjust by brand)
  • 1/8 tsp guar gum (level measure)
  • 1 pinch salt

GARNISH SAUCE (stirred, drizzled after scoop) — second 1 tsp LorAnn goes here

  • 1 pump sugar-free cookie-butter syrup
  • 1 tsp LorAnn Cookie Butter Bakery Emulsion

BASE FLAVOR (all blended in) — 2 tsp LorAnn total; 1 tsp here, 1 tsp in garnish below

  • 1 tsp LorAnn Cookie Butter Bakery Emulsion
  • 1 tsp vanilla extract
  • 1 tsp Biscoff Creamy Cookie Butter spread

MIX-IN (added after Regular Ice Cream cycle)

  • 1 Biscoff cookie, crumbled

FINISH (crushed on top after drizzle)

  • 1 Biscoff cookie, crushed

You want a cookie-butter protein dessert that leans harder on the Biscoff flavor stack — 1 tsp Biscoff spread in the base, one Biscoff cookie mixed through the pint, a second Biscoff cookie crushed on top. Ep. 3 of CrumblCreamiCut and the second standard-base variation (Mix-In cycle instead of the Respin from W1F2).

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt in the Creami pint or a blending vessel. Immersion blender until completely smooth. Zero lumps.
  2. 2.FLAVOR THE BASE. Add 1 tsp LorAnn Cookie Butter Emulsion + 1 tsp vanilla + 1 tsp Biscoff spread. Blend again until fully incorporated — the spread should disappear into the base, no visible clumps.
  3. 3.FREEZE (24 HR). Pour into a Creami pint without exceeding the max-fill line. Freeze upright on a level surface for a full 24 hours.
  4. 4.REST + SPIN. Pull pint from freezer, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream, NOT Lite. If it comes out powdery, run one Respin BEFORE the cookie mix-in (not after).
  5. 5.ADD COOKIE + MIX-IN. Make a narrow center well in the spun ice cream. Crumble ONE Biscoff cookie into the well. Run MIX-IN (not Respin — different machine cycle than W1F2).
  6. 6.SCOOP. Scoop the finished Creami into a bowl.
  7. 7.DRIZZLE. Stir 1 pump sugar-free cookie-butter syrup + 1 tsp LorAnn Cookie Butter Emulsion together in a small bowl (this is the SECOND 1 tsp of emulsion — 2 tsp total per pint). Drizzle over the scoops. If the drizzle tastes too concentrated, add more syrup to balance.
  8. 8.FINISH WITH COOKIE CRUMBLE. Crush the SECOND Biscoff cookie over the top after the drizzle. Serve immediately — the crumble softens fast in ice cream.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

Keys to success

  • Level 1/8 tsp guar gum. Heaped = gummy texture.
  • Freeze the pint upright and level for the full 24 hours. No shortcuts.

If something fails

Powdery after Regular Ice Cream: Run ONE Respin BEFORE adding the cookie mix-in. Then make the well and Mix-In as normal.

Too soft after Mix-In: Room-temp rest was too long. Shorten to 3-4 minutes next time (5 min is the max for a well-frozen pint).

Too icy: Verify Fairlife 2% (not fat-free), measure guar gum accurately (level 1/8 tsp), and confirm the full 24-hour freeze happened on a level surface.

Gummy texture: Guar gum was heaped. Use a LEVEL 1/8 tsp. Also check whey isolate brand — some are grittier than others.

Cookie pieces collect near the bottom: Cut a NARROWER, DEEPER center well before Mix-In. Also crumble the cookie into smaller pieces before adding.

Drizzle tastes too concentrated: Use less garnish emulsion OR more syrup to balance. LorAnn emulsion is potent — start small if you're new to it.

Final cookie loses its crunch: You added it too far ahead of eating. Add only after all machine cycles + drizzle + immediately before serving.

Storage and reheating

Store: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Once spun + drizzled + topped, eat immediately — protein Creami doesn't refreeze cleanly with mix-ins.

Reheat: N/A — serve immediately after Mix-In + drizzle + finish. If leftovers must refreeze, level the surface first, skip the cookie crumble on the second pass, and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with drizzle + cookie crumble doesn't refreeze well — the cookies go soggy and the drizzle sets tacky. Batch multiple pints if you want a week of dessert; process them one at a time.

Estimated nutrition

~340 cal | ~42g protein.

~340 cal / 42g protein per whole finished pint (single serving). Component breakdown: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — varies by brand) + 1 tsp Biscoff spread (~30 cal / 0.5g protein) + 2 Biscoff cookies (~90 cal / 1g protein total) + trace from monk fruit + guar gum + LorAnn emulsion (both teaspoons) + vanilla + salt + zero-cal cookie-butter syrup = ~350 cal / 40g protein raw component sum. Rounds to the creator-provided 340 / 42 target — the delta comes from exact whey brand + Biscoff cookie portion sizing. Marked estimated. Verify exact Fairlife / whey isolate / Biscoff spread + cookies / sugar-free cookie-butter syrup labels before publishing as label-verified.

thesplitplate.com/cookbook/biscoff-skillet-creami

Biscoff Skillet Creami
CrumblCreamiCutSplit Cook Method™Creami

Biscoff Skillet Creami

CrumblCreamiCut Week 1, Flavor 3 — cookie-butter protein Creami with 1 tsp Biscoff spread + LorAnn Cookie Butter emulsion + vanilla in the base, one Biscoff cookie through Mix-In, sugar-free cookie-butter syrup + LorAnn drizzle, and a second Biscoff cookie crushed on top. 340 cal / 42g protein whole pint.

Make this when

You want a cookie-butter protein dessert that leans harder on the Biscoff flavor stack — 1 tsp Biscoff spread in the base, one Biscoff cookie mixed through the pint, a second Biscoff cookie crushed on top. Ep. 3 of CrumblCreamiCut and the second standard-base variation (Mix-In cycle instead of the Respin from W1F2).

Total time
10 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~42g
Cal / serving
~340
Flavor target

First scoop: cookie-butter shortbread base with visible Biscoff chunks pulled through. Middle: chewy cookie-butter drizzle threading through, laced with LorAnn emulsion. Top: crushed Biscoff shortbread for the crunch. Reads indulgent, hits at 340 cal / 42g protein.

Ingredients

Batch cookYields 1 servings — quantities below are the full batch.

CREAMI BASE

BASE FLAVOR (all blended in) — 2 tsp LorAnn total; 1 tsp here, 1 tsp in garnish below

MIX-IN (added after Regular Ice Cream cycle)

GARNISH SAUCE (stirred, drizzled after scoop) — second 1 tsp LorAnn goes here

FINISH (crushed on top after drizzle)

Method

  1. 1
    BLEND BASE

    Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt in the Creami pint or a blending vessel. Immersion blender until completely smooth. Zero lumps.

  2. 2
    FLAVOR THE BASE

    Add 1 tsp LorAnn Cookie Butter Emulsion + 1 tsp vanilla + 1 tsp Biscoff spread. Blend again until fully incorporated — the spread should disappear into the base, no visible clumps.

  3. 3
    FREEZE (24 HR)

    Pour into a Creami pint without exceeding the max-fill line. Freeze upright on a level surface for a full 24 hours.

  4. 4
    REST + SPIN

    Pull pint from freezer, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream, NOT Lite. If it comes out powdery, run one Respin BEFORE the cookie mix-in (not after).

  5. 5
    ADD COOKIE + MIX-IN

    Make a narrow center well in the spun ice cream. Crumble ONE Biscoff cookie into the well. Run MIX-IN (not Respin — different machine cycle than W1F2).

  6. 6
    SCOOP

    Scoop the finished Creami into a bowl.

  7. 7
    DRIZZLE

    Stir 1 pump sugar-free cookie-butter syrup + 1 tsp LorAnn Cookie Butter Emulsion together in a small bowl (this is the SECOND 1 tsp of emulsion — 2 tsp total per pint). Drizzle over the scoops. If the drizzle tastes too concentrated, add more syrup to balance.

  8. 8
    FINISH WITH COOKIE CRUMBLE

    Crush the SECOND Biscoff cookie over the top after the drizzle. Serve immediately — the crumble softens fast in ice cream.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — whole pint = 1 adult serving at 340 cal / 42g protein.

Kid plate

Kid

Same base works for kids as a smaller portion. Skip the LorAnn-laced drizzle for younger kids (concentrated bakery emulsion can be strong) — plain sugar-free cookie-butter syrup or just crushed Biscoff on top is plenty. Cut cookies into smaller crumbles for under-4s per safety pattern from prior recipes.

Three keys to success

  1. 1Use Fairlife 2%, not fat-free. The small amount of fat = creamier texture. Series-wide rule carries.
  2. 2Level 1/8 tsp guar gum. Heaped = gummy texture.
  3. 3Freeze the pint upright and level for the full 24 hours. No shortcuts.

Go deeper

Storage and nutrition

Storage: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Once spun + drizzled + topped, eat immediately — protein Creami doesn't refreeze cleanly with mix-ins.

Reheat: N/A — serve immediately after Mix-In + drizzle + finish. If leftovers must refreeze, level the surface first, skip the cookie crumble on the second pass, and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with drizzle + cookie crumble doesn't refreeze well — the cookies go soggy and the drizzle sets tacky. Batch multiple pints if you want a week of dessert; process them one at a time.

Watch the full cook

Brands I use

Fairlife
Fairlife
2% Ultra-Filtered Milk
Same base as W1F1 + W1F2 — high-protein milk with enough fat to support a creamier Creami texture. The standard 1 cup + 1 serving whey isolate combo the whole CrumblCreamiCut series uses.
LorAnn
LorAnn
Cookie Butter Bakery Emulsion
The cookie-butter flavor concentrate. Used in TWO places per pint — 1 tsp in the base blend + 1 tsp in the drizzle. Emulsion (not extract) holds through freezing and re-emerges in the finished pint. Same manufacturer as W1F2's brown-butter emulsion.
Biscoff (Lotus Bakeries)
Biscoff (Lotus Bakeries)
Creamy Cookie Butter Spread + Original Biscoff Cookies
Both the spread (1 tsp in base) and the cookies (1 through Mix-In + 1 crushed on top) are Lotus Bakeries products. Original Biscoff cookies = the caramelized shortbread flavor cue. Two cookies per pint at ~45 cal each = ~90 cal cookie budget.
Sugar-Free Cookie-Butter Syrup
Sugar-Free Cookie-Butter Syrup
Any 0-cal cookie-butter syrup — Jordan's Skinny Syrups, Torani Sugar-Free, or ChocZero
Zero-calorie drizzle carries the cookie-butter flavor in the garnish without touching the macro target. One pump per pint, stirred with the second 1 tsp of LorAnn emulsion for the drizzle sauce.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Cookie butter#Make-ahead