THE SPLIT PLATE / RECIPE

Crème Brûlée Cookie Creami

Crumbl Creami Cut Week 7 — Crème Brûlée 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 + parchment-chill for the glass
COOK METHODSee method
EST. / SERVING~300 cal | ~43g protein
KEY TO SUCCESS: 6 sugar-free hard caramels total — 2 crushed into the pint after first spin, 4 melted into the shell. All 6 count in the 300-cal total.

Ingredients

CREAMI BASE

  • 1 cup 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

CARAMEL SPLIT (6 sugar-free hard caramels)

  • 2 sugar-free hard caramels, crushed (add AFTER first spin — no-liquid Respin)
  • 4 sugar-free hard caramels, melted + chilled thin on parchment for the glass shell

FINISH (optional)

  • Sugar-free salted caramel syrup, light drizzle before the caramel glass lands

Allergens: dairy. Packaged labels vary — verify current sugar free hard caramel, syrup, and whey isolate labels before publishing final allergen or diet tags. Formulations drift; some brands contain soy or milk. May contain soy depending on whey isolate and hard caramel brands. Verify the current package's allergen line if managing that allergen. Do not apply a gluten free tag without verifying every package (whey isolate, hard caramels, and syrup labels drift).

You want a Crumbl Crème Brûlée Cookie whole-pint protein dessert — Week 7 Flavor 3 of CrumblCreamiCut. Same 1 cup Fairlife + whey + guar + salt foundation as the series with the Week 7 brown-sugar sweetener swap carried forward. Flavor 3's technique addition: split 6 sugar-free hard caramels into 2 crushed (through no-liquid Respin) + 4 melted-and-chilled into a crackable caramel glass. All 6 caramels count in the 300-cal total — no smuggled macros.

Method

  1. 1.BLEND BASE. Combine 2% ultra-filtered milk + brown-sugar monk fruit + whey isolate + guar gum + salt. Immersion blender until completely smooth. Brown-sugar sweetener is the Week 7 swap — matches the reference cookie's brown-sugar profile.
  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 + SPIN. Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream cycle.
  4. 4.CRUSH 2 CARAMELS. Crush 2 of the 6 sugar-free hard caramels into rough chunks (bag + rolling pin or a mortar).
  5. 5.ADD CRUSHED CARAMELS AFTER SPIN. Make a narrow center well in the spun Creami, drop the crushed 2 caramels in.
  6. 6.RESPIN — NO LIQUID. Run Respin WITHOUT adding liquid. No-liquid Respin preserves the crunchy caramel nuggets through the pint; liquid would dissolve them.
  7. 7.SCOOP. Scoop the Respun Creami into a serving bowl.
  8. 8.MELT THE OTHER 4 CARAMELS. Melt the remaining 4 hard caramels in a small saucepan over LOW heat. Stir gently — hard candy scorches fast.
  9. 9.SPREAD THIN + CHILL HARD. Carefully pour the melted caramel into a thin sheet on parchment. Chill until completely hard — the sheet must be brittle enough to crack under a spoon, not tacky.
  10. 10.PLACE THE CARAMEL GLASS. Optional light sugar-free salted caramel syrup drizzle over the scoops. Land the chilled caramel glass on top.
  11. 11.CRACK + EAT. Crack the glass with the back of a spoon immediately before eating. This is the payoff.

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.
  • NO LIQUID before Respin. Liquid dissolves the crushed-caramel nuggets and defeats the whole reason they go in post-spin.

If something fails

Caramel glass didn't crack — bent instead: Sheet wasn't thin enough or wasn't chilled long enough. Next batch: pour thinner (~1-2mm), chill at least 15-20 min in the fridge or 5 min in the freezer until you can snap a corner cleanly.

Caramel burned / tastes bitter: Heat was too high. Hard candy scorches at anything above low. Rebuild with fresh caramels over the lowest stove setting, stirring gently to keep it moving.

Caramel nuggets dissolved during Respin: Liquid was added at Respin. No liquid on the second spin — the Creami is already cold enough to catch the caramel chunks without extra moisture.

Base is grainy after first spin: Guar dose was heavy. Verify level 1/8 tsp guar. If still grainy, re-Respin once more without liquid.

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.

Glass fogs on contact with the Creami before serving: Expected — put the glass on the pint at the very last moment, then crack. Don't stage this ahead.

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

Storage and reheating

Store: Keep the base frozen until processing. Keep the chilled caramel glass dry and cold in an airtight container (with parchment sheets) until serving.

Reheat: N/A on the Creami. If re-serving from a frozen leftover Respin: room-temperature rest 5 min + no-liquid Respin. Only land a fresh caramel glass at the moment of serving; a shell held on top of a frozen pint goes tacky in minutes.

Lasts: Frozen pint (pre-spin) keeps 1 week. Caramel glass keeps 3-4 days in an airtight container in the fridge — humidity is the enemy. Spun Creami with caramel-nugget mix-in doesn't refreeze well.

Estimated nutrition

~300 cal | ~43g protein.

300 cal / 43g protein per whole finished pint (single serving) — creator-supplied macros. Scope includes all six sugar-free hard caramels (2 crushed + 4 melted for the shell) and the optional light syrup drizzle. Component check: 1 cup 2% ultra-filtered milk (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — brand-dependent) + 6 sugar-free hard caramels (~30-50 cal / 0g protein — brand-dependent) + trace from brown-sugar monk fruit + guar + salt ≈ ~260-280 cal / 38-43g protein raw component sum. The delta to 300 / 43 is within brand-label variance for whey and sugar-free caramels. Verify current packaged labels before publishing as label-verified. Do not recalculate or round these numbers during ingestion — creator-supplied.

thesplitplate.com/cookbook/creme-brulee-cookie-creami

Crème Brûlée Cookie Creami
CrumblCreamiCutCreami

Crème Brûlée Cookie Creami

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

Make this when

You want a Crumbl Crème Brûlée Cookie whole-pint protein dessert — Week 7 Flavor 3 of CrumblCreamiCut. Same 1 cup Fairlife + whey + guar + salt foundation as the series with the Week 7 brown-sugar sweetener swap carried forward. Flavor 3's technique addition: split 6 sugar-free hard caramels into 2 crushed (through no-liquid Respin) + 4 melted-and-chilled into a crackable caramel glass. All 6 caramels count in the 300-cal total — no smuggled macros.

Total time
12 min active + 24 hr freeze + 5 min counter rest + parchment-chill for the glass
Yield
1 serving
Protein / serving
~43g
Cal / serving
~300
Allergens and safety

Contains: dairy

  • Packaged labels vary — verify current sugar free hard caramel, syrup, and whey isolate labels before publishing final allergen or diet tags. Formulations drift; some brands contain soy or milk.
  • May contain soy depending on whey isolate and hard caramel brands. Verify the current package's allergen line if managing that allergen.
  • Do not apply a gluten free tag without verifying every package (whey isolate, hard caramels, and syrup labels drift).

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

HOT MELTED CARAMEL — do not touch the caramel sheet until it is completely chilled and hardened. Melted hard candy is extremely hot and sticks to skin.
Flavor target

First bite: sugar-free caramel-glass shatter under the spoon (payoff shot). Middle: brown-sugar Creami base with tiny hard caramel nuggets from the crushed 2. Finish: sugar-free caramel syrup lacing the scoops (optional). Base flavor decent, glass shell is the difference between a normal Creami and this pint.

Ingredients

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

CREAMI BASE

CARAMEL SPLIT (6 sugar-free hard caramels)

FINISH (optional)

Method

  1. 1
    BLEND BASE

    Combine 2% ultra-filtered milk + brown-sugar monk fruit + whey isolate + guar gum + salt. Immersion blender until completely smooth. Brown-sugar sweetener is the Week 7 swap — matches the reference cookie's brown-sugar profile.

  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 + SPIN

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

  4. 4
    CRUSH 2 CARAMELS

    Crush 2 of the 6 sugar-free hard caramels into rough chunks (bag + rolling pin or a mortar).

  5. 5

    ADD CRUSHED CARAMELS AFTER SPIN: Make a narrow center well in the spun Creami, drop the crushed 2 caramels in.

  6. 6
    RESPIN — NO LIQUID

    Run Respin WITHOUT adding liquid. No-liquid Respin preserves the crunchy caramel nuggets through the pint; liquid would dissolve them.

  7. 7
    SCOOP

    Scoop the Respun Creami into a serving bowl.

  8. 8
    MELT THE OTHER 4 CARAMELS

    Melt the remaining 4 hard caramels in a small saucepan over LOW heat. Stir gently — hard candy scorches fast.

  9. 9
    SPREAD THIN + CHILL HARD

    Carefully pour the melted caramel into a thin sheet on parchment. Chill until completely hard — the sheet must be brittle enough to crack under a spoon, not tacky.

  10. 10
    PLACE THE CARAMEL GLASS

    Optional light sugar-free salted caramel syrup drizzle over the scoops. Land the chilled caramel glass on top.

  11. 11
    CRACK + EAT

    Crack the glass with the back of a spoon immediately before eating. This is the payoff.

Three keys to success

  1. 16 sugar-free hard caramels total — 2 crushed into the pint after first spin, 4 melted into the shell. All 6 count in the 300-cal total.
  2. 2Brown-sugar monk fruit sweetener, not the standard series sweetener. Week 7 sweetener swap matches the reference cookie's brown-sugar profile.
  3. 3NO LIQUID before Respin. Liquid dissolves the crushed-caramel nuggets and defeats the whole reason they go in post-spin.

Go deeper

Storage and nutrition

Storage: Keep the base frozen until processing. Keep the chilled caramel glass dry and cold in an airtight container (with parchment sheets) until serving.

Reheat: N/A on the Creami. If re-serving from a frozen leftover Respin: room-temperature rest 5 min + no-liquid Respin. Only land a fresh caramel glass at the moment of serving; a shell held on top of a frozen pint goes tacky in minutes.

Lasts: Frozen pint (pre-spin) keeps 1 week. Caramel glass keeps 3-4 days in an airtight container in the fridge — humidity is the enemy. Spun Creami with caramel-nugget mix-in doesn't refreeze well.

Watch the full cook

Brands I use

2% Ultra-Filtered Milk
1 cup Creami base
Series-standard base — high-protein milk with enough fat to support a creamier Creami texture.
Sugar-free hard caramels
6 total — 2 crushed + 4 melted for the shell
The whole payoff. Any sugar-free hard caramel brand works (Werther's Original Sugar-Free, Russell Stover Sugar Free, etc.); verify current label carbs against the 300-cal budget.
Brown-Sugar Monk Fruit Sweetener
2 tbsp in the base
Week 7 sweetener swap — brown-sugar monk fruit matches the reference brûlée 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.
Sugar-free salted caramel syrup
Optional light drizzle before the shell
Optional. Sugar-free syrup laces the scoops without pushing calories. Any brand works — verify the label carbs.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead#Sugar-free-treat