THE SPLIT PLATE / RECIPE

Cannoli Cookie Creami

Crumbl Creami Cut Week 7 — Cannoli Cookie protein Creami with a brown-sugar base and the recipe-specific mix-ins.

YIELD1 serving
TOTAL TIME12 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~380 cal | ~42g protein
KEY TO SUCCESS: Half a REGULAR cone in the base (pre-freeze), half a WAFFLE cone through Respin (post-spin). The two-cone move is the recipe — do not swap.

Ingredients

CREAMI BASE

  • 1 cup Fairlife 2% ultra-filtered milk
  • 2 tbsp brown-sugar monk fruit / erythritol sweetener
  • 1 serving unflavored whey isolate (~28g protein — adjust by brand)
  • 1/8 tsp guar gum (level measure)
  • 1 pinch salt
  • 1/2 regular ice cream cone (blend INTO the base pre-freeze)

MIX-IN (added after first spin, no liquid)

  • 1/2 waffle cone (break in AFTER Regular Ice Cream cycle)

FINISH (post-scoop)

  • 1 tbsp Lily's chocolate chips

Allergens: dairy, wheat, gluten. Packaged labels vary — verify current regular cone, waffle cone, whey isolate, and Lily's chocolate chip labels before publishing final allergen or diet tags. Formulations drift. May contain soy, egg, or tree nuts depending on cone and chip brand. Check the current package's allergen line if managing those allergies. Do not apply a gluten free tag — both cone formats typically contain wheat.

You want a cannoli-cookie whole-pint protein dessert with real cone crunch — Week 7 Flavor 1 (Ep. 19) of CrumblCreamiCut, opening Week 7. Two-cone technique documented from filming: half a REGULAR cone in the base for flavor, half a WAFFLE cone through Respin for crunch. Same 1 cup Fairlife + whey + guar + salt foundation as the series; brown-sugar monk fruit swap for the cookie identity. The waffle-cone-after-Respin move is Ep. 19's technique addition — no liquid on Respin keeps the crunch intact.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + brown-sugar monk fruit + whey isolate + guar gum + salt + half a regular ice cream cone. Immersion blender until completely smooth. Brown-sugar sweetener is the Week 7 swap — matches the reference cookie's brown-sugar profile.
  2. 2.ADD REGULAR CONE BEFORE FREEZE. The regular cone goes INTO the base pre-freeze so its flavor carries through every scoop. Don't sub the waffle cone here — waffle cone in the base loses its crunch.
  3. 3.POUR + FREEZE (24 HR). Pour into a Creami pint below the max-fill line. Freeze upright and level for a full 24 hours.
  4. 4.REST + SPIN. Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream cycle.
  5. 5.ADD WAFFLE CONE AFTER SPIN. Break half a waffle cone into rough chunks. Make a narrow center well in the spun Creami, drop the chunks in.
  6. 6.RESPIN — NO LIQUID. Run Respin WITHOUT adding liquid. No-liquid Respin is what preserves the waffle-cone crunch; adding liquid softens the cone.
  7. 7.SCOOP. Scoop the Respun Creami into a bowl.
  8. 8.TOP WITH CHIPS + SERVE. Top with 1 tbsp Lily's chocolate chips. Eat immediately — waffle cone stays crunchy for about 2-3 minutes before the frozen scoop starts to soften it.

Keys to success

  • Brown-sugar monk fruit sweetener, not the standard series sweetener. Week 7 sweetener swap matches the reference cookie's brown-sugar profile.
  • Level 1/8 tsp guar gum — heaped = gummy.

If something fails

Waffle cone lost its crunch: Liquid was added at Respin, OR the pint sat too long after topping. No liquid on the second spin; eat immediately after the chip topping goes on.

Base didn't carry cone flavor: The regular cone wasn't fully blended into the base before freezing. Immersion-blend 20-30 seconds after the cone goes in — visible chunks pre-freeze survive as gritty chunks post-spin.

Cone chunks sank to the bottom of the pint post-Respin: Cut a NARROWER, DEEPER center well before Respin. Shallow additions collect at the base of the pint.

Base is grainy after first spin: Regular cone wasn't blended smooth pre-freeze OR guar dose was heavy. Immersion-blend longer next round; verify level 1/8 tsp guar.

Recipe reads too sweet or too flat: Brown-sugar monk fruit doses vary by brand. Filmed at 2 tbsp — pull to 1.5 tbsp for a mellower read, or push to 2.5 tbsp for a cookie-cue peak.

Post-Respin texture is powdery: Expected — check the guar dose (level 1/8 tsp) and re-Respin once more without liquid.

Chocolate chips melt on the scoop: The scoop was warmed too long. Top and eat within 1-2 minutes — the chips should stay solid on a properly chilled Respun scoop.

Storage and reheating

Store: Keep the base frozen until processing. Once spun + finished, eat after the final Respin + topping for the intended texture. Waffle-cone crunch holds ~2-3 min before the frozen scoop starts to soften it.

Reheat: N/A on the Creami — serve immediately after Respin + topping.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with cone crumb doesn't refreeze well — the crumb collapses on the second freeze.

Estimated nutrition

~380 cal | ~42g protein.

380 cal / 42g protein per whole finished pint (single serving). Creator-supplied macros — scope includes both half-cone portions and the 1 tbsp Lily's chocolate-chip topping. Component check: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — brand-dependent) + 1/2 regular ice cream cone (~25-35 cal / 0-1g protein — brand-dependent) + 1/2 waffle cone (~30-40 cal / 0-1g protein — brand-dependent) + 1 tbsp Lily's chocolate chips (~50 cal / 1g protein) + trace from brown-sugar monk fruit + guar + salt ≈ ~340-360 cal / 40-42g protein raw component sum. The delta to 380 / 42 is within brand-label variance for cones, whey, and chips. Verify current packaged labels before publishing as label-verified.

thesplitplate.com/cookbook/cannoli-cookie-creami

Cannoli Cookie Creami
CrumblCreamiCutCreami

Cannoli Cookie Creami

Crumbl Creami Cut Week 7 — Cannoli Cookie protein Creami with a brown-sugar base and the recipe-specific mix-ins.

Make this when

You want a cannoli-cookie whole-pint protein dessert with real cone crunch — Week 7 Flavor 1 (Ep. 19) of CrumblCreamiCut, opening Week 7. Two-cone technique documented from filming: half a REGULAR cone in the base for flavor, half a WAFFLE cone through Respin for crunch. Same 1 cup Fairlife + whey + guar + salt foundation as the series; brown-sugar monk fruit swap for the cookie identity. The waffle-cone-after-Respin move is Ep. 19's technique addition — no liquid on Respin keeps the crunch intact.

Total time
12 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~42g
Cal / serving
~380
Allergens and safety

Contains: dairy, wheat, gluten

  • Packaged labels vary — verify current regular cone, waffle cone, whey isolate, and Lily's chocolate chip labels before publishing final allergen or diet tags. Formulations drift.
  • May contain soy, egg, or tree nuts depending on cone and chip brand. Check the current package's allergen line if managing those allergies.
  • Do not apply a gluten free tag — both cone formats typically contain wheat.

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

First scoop: brown-sugar-forward from the sweetener swap plus regular-cone flavor throughout the frozen base. Middle: waffle-cone chunks distributed by Respin — the crunch is intact because no liquid touched the second spin. Top: semi-sweet Lily's chips deliver the chip-edge cue from the reference Crumbl cannoli cookie. The two-cone move sounds like a mistake and turns out to be the winning texture — regular carries flavor, waffle carries crunch.

Ingredients

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

CREAMI BASE

MIX-IN (added after first spin, no liquid)

FINISH (post-scoop)

Method

  1. 1
    BLEND BASE

    Combine Fairlife 2% milk + brown-sugar monk fruit + whey isolate + guar gum + salt + half a regular ice cream cone. Immersion blender until completely smooth. Brown-sugar sweetener is the Week 7 swap — matches the reference cookie's brown-sugar profile.

  2. 2

    ADD REGULAR CONE BEFORE FREEZE: The regular cone goes INTO the base pre-freeze so its flavor carries through every scoop. Don't sub the waffle cone here — waffle cone in the base loses its crunch.

  3. 3
    POUR + FREEZE (24 HR)

    Pour into a Creami pint below the max-fill line. Freeze upright and level for a full 24 hours.

  4. 4
    REST + SPIN

    Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream cycle.

  5. 5
    ADD WAFFLE CONE AFTER SPIN

    Break half a waffle cone into rough chunks. Make a narrow center well in the spun Creami, drop the chunks in.

  6. 6
    RESPIN — NO LIQUID

    Run Respin WITHOUT adding liquid. No-liquid Respin is what preserves the waffle-cone crunch; adding liquid softens the cone.

  7. 7
    SCOOP

    Scoop the Respun Creami into a bowl.

  8. 8
    TOP WITH CHIPS + SERVE

    Top with 1 tbsp Lily's chocolate chips. Eat immediately — waffle cone stays crunchy for about 2-3 minutes before the frozen scoop starts to soften it.

Three keys to success

  1. 1Half a REGULAR cone in the base (pre-freeze), half a WAFFLE cone through Respin (post-spin). The two-cone move is the recipe — do not swap.
  2. 2Brown-sugar monk fruit sweetener, not the standard series sweetener. Week 7 sweetener swap matches the reference cookie's brown-sugar profile.
  3. 3Level 1/8 tsp guar gum — heaped = gummy.

Go deeper

Storage and nutrition

Storage: Keep the base frozen until processing. Once spun + finished, eat after the final Respin + topping for the intended texture. Waffle-cone crunch holds ~2-3 min before the frozen scoop starts to soften it.

Reheat: N/A on the Creami — serve immediately after Respin + topping.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with cone crumb doesn't refreeze well — the crumb collapses on the second freeze.

Watch the full cook

Brands I use

Fairlife
2% Ultra-Filtered Milk
Series-standard base — high-protein milk with enough fat to support a creamier Creami texture. 1 cup + 1 serving whey isolate is the CrumblCreamiCut foundation.
Any regular ice cream cone
Half a plain (non-waffle) ice cream cone in the base
Regular cone is what carries cannoli-cookie flavor through the frozen base. Waffle cone in the base loses its crunch and adds unnecessary complexity — half a regular cone is the winning move.
Any waffle cone
Half a waffle cone through Respin
Waffle cone at the post-spin Mix-In step is where the crunch lives. No-liquid Respin preserves the crunch through the pint. Half a cone only — a whole one inflates macros.
Lily's
Semi-Sweet Chocolate Chips (1 tbsp topping)
Sugar-free chocolate chip that reads like Crumbl's mini semi-sweet edge coating. 1 tbsp is counted in the 380 cal whole-pint total.
Brown-Sugar Monk Fruit Sweetener
2 tbsp in the base
Week 7 sweetener swap — brown-sugar monk fruit matches the reference cannoli cookie's brown-sugar profile. Any brand works (Lakanto Golden, Whole Earth Brown Sugar Blend, etc.).
Unflavored Whey Isolate
1 serving in the base
Protein spine — ~28g protein per serving, brand-dependent. Isolate (not concentrate) reads cleaner.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead#Brown sugar