THE SPLIT PLATE / RECIPE

Confetti Dunker Cookie Creami

CrumblCreamiCut Week 8, Flavor 2 — vanilla protein Creami base, 2 tsp rainbow sprinkles + 1/4 single-serve pound cake through a no-liquid Respin, and another 1/4 pound cake crumbled over the top. 350 cal / 42g protein whole pint. Honest verdict: sprinkles were confusing, soft pound cake absolutely worked.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 1 min topping
COOK METHODSee method
EST. / SERVING~350 cal | ~42g protein
KEY TO SUCCESS: Standard series base — 2% ultra-filtered milk, not fat-free. Some milk fat is intentional for texture.

Ingredients

CREAMI BASE (series standard, 4-line — no extract or emulsion this week)

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

MIX-IN (added AFTER first spin)

  • 2 tsp rainbow sprinkles
  • 1/4 single-serve pound cake (~40 cal — half of the 80-cal pound-cake allocation)

POST-RESPIN TOPPING

  • 1/4 single-serve pound cake (~40 cal — the other half)

Allergens: dairy, wheat, gluten, eggs. Packaged labels vary — verify current single serve pound cake, sprinkle, and whey isolate labels before publishing final allergen or diet tags. Formulations drift. May contain soy + tree nuts depending on pound cake and whey isolate brands. Check the current package's allergen line if managing those allergens. Do not apply a gluten free tag — pound cakes contain wheat.

You want a Crumbl Confetti Dunker Cookie whole-pint protein dessert — Week 8 Flavor 2 of CrumblCreamiCut. Same 1 cup 2% ultra-filtered milk + whey + guar + salt foundation as the series; NO extract or emulsion this week — identity is carried entirely by the sprinkles and the pound-cake split. 2 tsp rainbow sprinkles + 1/4 single-serve pound cake (40 cal) go through a no-liquid Respin as the mix-in; another 1/4 pound cake (40 cal) crumbles on top as the finishing texture. Half a single-serve pound cake total (80 cal, 2g protein). Score withheld — reserved for the Week 8 ranking video. Honest verdict preserved: sprinkle crunch was confusing; soft pound cake absolutely worked.

Method

  1. 1.BLEND BASE. Combine 2% ultra-filtered milk + monk fruit sweetener + whey isolate + guar gum + pinch of salt. Immersion blender until completely smooth. NO extract or emulsion this week — series-standard 4-line base only; identity is carried by the mix-in and topping.
  2. 2.POUR + FREEZE (24 HR). Pour into a Creami pint below the max-fill line. Freeze upright and level for a full 24 hours.
  3. 3.REST 5 MIN + FIRST SPIN. Pull the pint, rest at ROOM TEMPERATURE for 5 minutes — no hot-water bath. Process on Regular Ice Cream, NOT Lite. Expect a smooth vanilla-adjacent base; the Respin (with sprinkles + cake) finishes the identity.
  4. 4.MEASURE 2 TSP SPRINKLES. 2 teaspoons of rainbow sprinkles measured out. This is the recipe's ONLY sprinkle dose — nothing extra goes on the topping.
  5. 5.ADD SPRINKLES TO SPUN PINT. Drop the 2 tsp rainbow sprinkles onto the spun pint. Series-first: this is the first CCC episode to use plain rainbow sprinkles as a Respin mix-in.
  6. 6.DIVIDE 1 SINGLE-SERVE POUND CAKE. A single-serve pound cake is ~160 cal. Divide it into QUARTERS — one 1/4 (40 cal) goes into the Respin mix-in, another 1/4 (40 cal) becomes the post-Respin topping. The other HALF stays in the package (not used in this pint).
  7. 7.ADD 1/4 POUND CAKE + NO-LIQUID RESPIN. Add 1/4 of the pound cake (40 cal) alongside the sprinkles on the spun pint. Run Respin WITHOUT adding liquid. Pound-cake pockets stay soft AND distinct; sprinkle-confetti distributes through the pint.
  8. 8.RESPIN RESULT. The finished Respin should show visible rainbow-sprinkle confetti + soft pound-cake pockets distributed through the Creami with a smooth, non-grainy texture. If the texture still reads powdery, run another Respin — still without adding liquid.
  9. 9.KEEP IN PINT + CRUMBLE TOPPING. Keep the Creami inside the pint (this is a plate-in-pint serve, not a bowl scoop). Crumble the second 1/4 of pound cake (40 cal, the other half of the 80-cal total allocation) over the top. Serve immediately.

Keys to success

  • Level 1/8 tsp guar gum. Heaped = gummy.
  • Series-standard 4-line base only — no extract, no emulsion, no cocoa this week. Identity is carried entirely by the sprinkles and pound cake.

If something fails

Base is grainy after first spin: Expected — the Respin with sprinkles + 1/4 pound cake finishes the texture. Don't skip Respin because 'the base looks fine.'

Sprinkles bled color into the base: Some sprinkle brands (especially waxy or oil-coated) bleed color under the Respin heat. Not a defect — this is the sprinkle brand at work. If you want a whiter base, try a jimmies-style sprinkle rather than nonpareils.

Pound cake dissolved after Respin: Liquid was added at Respin. NO liquid on the second spin — the Creami is already cold enough to hold cake pieces intact.

Sprinkle crunch reads unpleasant: Creator's honest verdict on this recipe — sprinkles were confusing. Next batch: skip the Respin sprinkles and scatter them ONLY on top as decoration (drops mix-in identity but preserves crunch).

Base tastes flat / no vanilla cue: There's no extract in this week's base — that's intentional; the pound cake carries the vanilla identity. If you want a stronger base cue: use vanilla whey isolate instead of unflavored.

Base reads too sweet: Monk fruit doses vary by brand. Filmed at 2 tbsp — pull to 1.5 tbsp for a mellower read.

Icy / hard texture: Verify 2% (not fat-free), LEVEL 1/8 tsp guar gum, 24 hr freeze upright and level, 5 min ROOM TEMP rest (no hot-water bath).

Topping went soggy: Topping was added too early. Add the second 1/4 pound cake LAST, right before serving.

Total calorie count went over the 350 budget: Only the 2 tsp sprinkles + HALF (80 cal total) of the single-serve pound cake count. Resist using the whole pound cake — that shifts the recipe to ~430 cal. The other half stays in the package.

Storage and reheating

Store: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Store the remaining half of the pound cake in its original package for the next pint.

Reheat: N/A on the Creami. If re-serving from a frozen leftover Respin: room-temp rest 5 min + no-liquid Respin. Add fresh crumbled pound cake at the moment of serving; a topped pint held overnight goes soggy.

Lasts: Frozen pint (pre-spin) keeps 1 week. Pound cake keeps per its package. Spun Creami with pound-cake mix-in doesn't refreeze well; eat within 2-3 minutes of Respin + topping for peak texture.

Estimated nutrition

~350 cal | ~42g protein.

350 cal / 42g protein per whole finished pint (single serving). CREATOR-SUPPLIED macros — do not recalculate or round. Scope includes 2 tsp rainbow sprinkles + HALF of a single-serve pound cake (80 cal total, split 40/40 between mix-in and topping). Series-standard base contributes ~240 cal / 40g protein; the sprinkles + half pound cake add ~110 cal / 2g protein. Component check: 1 cup 2% ultra-filtered milk (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein, brand-dependent) + 2 tsp rainbow sprinkles (~30 cal / 0g protein — brand-dependent, jimmies/nonpareils drift) + 1/2 single-serve pound cake (~80 cal / 2g protein — full 160-cal single-serve, using half) + trace from monk fruit + guar + salt ≈ ~340 cal / 40g protein raw component sum. Marked estimated on component-level breakdown; the 350/42 whole-pint figure is the creator-supplied contract. Pound-cake, sprinkle, and whey-isolate formulations vary — verify current packaged labels before publishing as label-verified. Not sponsored, not affiliated with Crumbl or any pound-cake / sprinkle / whey brand.

thesplitplate.com/cookbook/confetti-dunker-cookie-creami

Confetti Dunker Cookie Creami
CrumblCreamiCutCreami

Confetti Dunker Cookie Creami

CrumblCreamiCut Week 8, Flavor 2 — vanilla protein Creami base, 2 tsp rainbow sprinkles + 1/4 single-serve pound cake through a no-liquid Respin, and another 1/4 pound cake crumbled over the top. 350 cal / 42g protein whole pint. Honest verdict: sprinkles were confusing, soft pound cake absolutely worked.

Make this when

You want a Crumbl Confetti Dunker Cookie whole-pint protein dessert — Week 8 Flavor 2 of CrumblCreamiCut. Same 1 cup 2% ultra-filtered milk + whey + guar + salt foundation as the series; NO extract or emulsion this week — identity is carried entirely by the sprinkles and the pound-cake split. 2 tsp rainbow sprinkles + 1/4 single-serve pound cake (40 cal) go through a no-liquid Respin as the mix-in; another 1/4 pound cake (40 cal) crumbles on top as the finishing texture. Half a single-serve pound cake total (80 cal, 2g protein). Score withheld — reserved for the Week 8 ranking video. Honest verdict preserved: sprinkle crunch was confusing; soft pound cake absolutely worked.

Total time
10 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 1 min topping
Yield
1 serving
Protein / serving
~42g
Cal / serving
~350
Allergens and safety

Contains: dairy, wheat, gluten, eggs

  • Packaged labels vary — verify current single serve pound cake, sprinkle, and whey isolate labels before publishing final allergen or diet tags. Formulations drift.
  • May contain soy + tree nuts depending on pound cake and whey isolate brands. Check the current package's allergen line if managing those allergens.
  • Do not apply a gluten free tag — pound cakes contain wheat.

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

Sprinkle color can bleed into the Creami base under Respin heat — some brands more than others. Not a defect; brand dependent behavior.
Flavor target

First spoon: soft-pound-cake pockets from the Respin against a plain vanilla-adjacent Creami base + visible rainbow-sprinkle confetti. Middle: sprinkle crunch (uncertain — that's honest) alternating with soft cake pieces. Top: crumbled cake pieces add another layer of soft texture. Whole pint should read as a birthday-cake / confetti-cookie deconstructed into ice cream.

Ingredients

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

CREAMI BASE (series standard, 4-line — no extract or emulsion this week)

MIX-IN (added AFTER first spin)

POST-RESPIN TOPPING

Method

  1. 1
    BLEND BASE

    Combine 2% ultra-filtered milk + monk fruit sweetener + whey isolate + guar gum + pinch of salt. Immersion blender until completely smooth. NO extract or emulsion this week — series-standard 4-line base only; identity is carried by the mix-in and topping.

  2. 2
    POUR + FREEZE (24 HR)

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

  3. 3
    REST 5 MIN + FIRST SPIN

    Pull the pint, rest at ROOM TEMPERATURE for 5 minutes — no hot-water bath. Process on Regular Ice Cream, NOT Lite. Expect a smooth vanilla-adjacent base; the Respin (with sprinkles + cake) finishes the identity.

  4. 4
    MEASURE 2 TSP SPRINKLES

    2 teaspoons of rainbow sprinkles measured out. This is the recipe's ONLY sprinkle dose — nothing extra goes on the topping.

  5. 5
    ADD SPRINKLES TO SPUN PINT

    Drop the 2 tsp rainbow sprinkles onto the spun pint. Series-first: this is the first CCC episode to use plain rainbow sprinkles as a Respin mix-in.

  6. 6

    DIVIDE 1 SINGLE-SERVE POUND CAKE: A single-serve pound cake is ~160 cal. Divide it into QUARTERS — one 1/4 (40 cal) goes into the Respin mix-in, another 1/4 (40 cal) becomes the post-Respin topping. The other HALF stays in the package (not used in this pint).

  7. 7

    ADD 1/4 POUND CAKE + NO-LIQUID RESPIN: Add 1/4 of the pound cake (40 cal) alongside the sprinkles on the spun pint. Run Respin WITHOUT adding liquid. Pound-cake pockets stay soft AND distinct; sprinkle-confetti distributes through the pint.

  8. 8
    RESPIN RESULT

    The finished Respin should show visible rainbow-sprinkle confetti + soft pound-cake pockets distributed through the Creami with a smooth, non-grainy texture. If the texture still reads powdery, run another Respin — still without adding liquid.

  9. 9

    KEEP IN PINT + CRUMBLE TOPPING: Keep the Creami inside the pint (this is a plate-in-pint serve, not a bowl scoop). Crumble the second 1/4 of pound cake (40 cal, the other half of the 80-cal total allocation) over the top. Serve immediately.

Three keys to success

  1. 1Standard series base — 2% ultra-filtered milk, not fat-free. Some milk fat is intentional for texture.
  2. 2Level 1/8 tsp guar gum. Heaped = gummy.
  3. 3Series-standard 4-line base only — no extract, no emulsion, no cocoa this week. Identity is carried entirely by the sprinkles and pound cake.

Go deeper

Storage and nutrition

Storage: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Store the remaining half of the pound cake in its original package for the next pint.

Reheat: N/A on the Creami. If re-serving from a frozen leftover Respin: room-temp rest 5 min + no-liquid Respin. Add fresh crumbled pound cake at the moment of serving; a topped pint held overnight goes soggy.

Lasts: Frozen pint (pre-spin) keeps 1 week. Pound cake keeps per its package. Spun Creami with pound-cake mix-in doesn't refreeze well; eat within 2-3 minutes of Respin + topping for peak texture.

Watch the full cook

Brands I use

Fairlife
2% Ultra-Filtered Milk (1 cup per pint)
Series-standard base — high-protein milk with enough fat to support a creamier Creami texture. Not sponsored.
Single-serve pound cake (any brand)
One package (~160 cal) — use HALF per pint, split 40/40 mix-in + topping
The identity carrier this week. Any single-serve pound cake works — pick one you can measure in quarters. Verify allergens per package (commonly wheat + eggs + dairy). Not sponsored.
Rainbow sprinkles (any brand)
2 tsp per pint — added to the Respin
The confetti-cookie visual identity. Any rainbow sprinkle works; jimmies vs nonpareils shifts the crunch character. Not sponsored.
Unflavored Whey Isolate
1 serving per pint
Series-standard protein spine — ~28g protein per serving, brand-dependent. Isolate (not concentrate) reads cleaner and blends smoother.
Monk Fruit Sweetener
2 tbsp per pint
Series-standard 0-cal granular sweetener. Any brand works.
Ninja Creami
Ninja Creami machine (any current model)
The full CrumblCreamiCut series relies on the Ninja Creami's Regular Ice Cream + Respin cycles. Not sponsored.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Confetti#Birthday-cake#Make-ahead