Dubai-Style Chocolate Thin Sandwich Cookie Creami
CrumblCreamiCut Week 3, Flavor 2 — chocolate-pistachio protein Creami pint finished with a POST-SCOOP toasted-kataifi-and-pistachio-cream crunch topping. ~360 cal / 43g protein whole pint vs 810 cal for the Crumbl Dubai-Style Chocolate Thin Sandwich Cookie on the current Crumbl Davie nutrition listing.
You want a chocolate-pistachio protein dessert with a real crunch finish that reads as a Crumbl Dubai-Style Chocolate Thin Sandwich Cookie without the 810-cal hit (per the current Crumbl Davie nutrition listing). Ep. 8 of CrumblCreamiCut, second flavor of Week 3 — follows the Mallow Sandwich Cookie Creami (W3F1). This ep introduces TWO series-firsts: (1) TOASTED KATAIFI CRUNCH TOPPING — first CCC to use real pastry crunch. Prior mix-ins were brownie chunks, graham crumb, or fruit; this is the first shatter-crunch texture in the series. Kataifi (Greek shredded phyllo pastry) is dry-toasted in an ungreased skillet, then coated in warm pistachio cream while still hot so every strand gets coated. (2) FLAVOR EMULSION IN THE BASE — first CCC using a concentrated flavor extract (pistachio emulsion) in the pre-freeze base itself. Also a PUBLISH-CORRECTED recipe — filmed with 1 tsp pistachio emulsion (too strong), publishing with 1/2 tsp as the revised recommendation. The lower dose keeps the chocolate readable and lets the kataifi topping carry the pistachio identity. 43g protein whole pint — high for the category, slightly below Mallow W3F1's 48g since there's no protein-brownie mix-in stacking on the whey base.
- Total time
- 12 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 3 min kataifi toast + 1 min pistachio-cream coat
- Yield
- 1 serving
- Protein / serving
- ~43g
- Cal / serving
- ~360
Contains: dairy, tree nuts, wheat, gluten
Packaged ingredients change formulas — check the label on what's actually in your kitchen.
First spoon: chocolate + warm pistachio note across the whole pint. Bite: toasted kataifi shatter-crunch coated in pistachio cream lands as the Dubai-cookie identity moment. Chocolate reads as milk-chocolate depth, not super-dark. Pistachio should register as a warm-nutty backbone in the base + a bright pistachio hit in the topping. Whole pint should taste like the Crumbl Dubai-Style cookie deconstructed into ice cream: chocolate cookie backbone + pistachio cream + kataifi crunch, one bowl.
Ingredients
CREAMI BASE (series standard + Dubai twist)
POST-SCOOP CRUNCH TOPPING (NOT a machine mix-in)
Method
- 1POUR MILK
Add 1 cup Fairlife 2% ultra-filtered milk to a Creami pint (or blending vessel).
- 2ADD SWEETENER
2 tbsp monk fruit / erythritol sweetener.
- 3ADD WHEY ISOLATE
1 serving unflavored whey isolate.
- 4ADD GUAR GUM
1/8 tsp guar gum, LEVEL measure. Heaped = gummy.
- 5ADD SALT
1 pinch salt.
- 6ADD DUTCH COCOA
1 tbsp Dutch-process cocoa powder. Standard Dutch cocoa (not black cocoa — that's W3F1 Mallow's carrier). Dutch cocoa gives a milk-chocolate depth that plays well with the pistachio emulsion.
- 7ADD PISTACHIO EMULSION
1/2 tsp pistachio emulsion. PUBLISH-CORRECTED AMOUNT — the filmed batch used 1 tsp and read too strong (the pistachio drowned the chocolate). 1/2 tsp is the revised recommendation: readable chocolate base + subtle pistachio backbone that lets the kataifi topping carry the primary pistachio identity. Series-first: no prior CCC episode used a flavor emulsion in the base.
- 8BLEND SMOOTH
Immersion blender until completely smooth. Base should be a uniform mauve-tinted chocolate brown (the pistachio emulsion + Dutch cocoa mix together — do not expect deep-dark chocolate here). Zero lumps, zero visible whey.
- 9POUR + FREEZE (24 HR)
Transfer to a Creami pint if you didn't build in the pint. Freeze upright and level for a full 24 hours. Do not exceed the max-fill line.
- 10MEASURE KATAIFI
10g dry kataifi pastry strands. Kataifi is shredded Greek phyllo pastry — sold refrigerated or frozen in Middle-Eastern / Greek grocery aisles as thin thread-like pastry strands. 10g is roughly a small handful; measure by weight since strand volume varies wildly.
- 11DRY-TOAST KATAIFI
Add the 10g kataifi to an UNGREASED skillet over LOW heat. Stir frequently with a spatula until every strand is evenly golden and crisp. This takes 3-4 minutes. Low heat is critical — kataifi burns in under 30 seconds on medium. Series-first: no prior CCC episode used a toasted pastry crunch topping.
- 12COAT WITH PISTACHIO CREAM
Turn heat off. Add 1 tbsp pistachio cream directly to the still-warm toasted kataifi in the skillet. Stir until every strand is coated in pistachio cream. Warm skillet + warm pistachio cream = even coat; the pistachio cream loosens against the toasted strands and coats them without clumping. Set the coated kataifi mixture aside — it will crisp back up as it cools slightly.
- 13REST 5 MIN + FIRST SPIN
Pull the frozen Creami pint from the freezer, rest at ROOM TEMPERATURE for 5 minutes — NO hot-water bath. Process on Regular Ice Cream, NOT Lite. The first spin may look grainy; expected because the no-liquid Respin finishes the texture.
- 14NO-LIQUID RESPIN
Run one Respin cycle with NO added liquid. No milk, no water — the base has enough moisture on its own. This is a texture-finish pass, not a mix-in incorporation pass (the topping stays out of the machine). Same cycle family as W1F1-W3F1, but this is the first ep where Respin is a texture-only pass (no mix-in going in).
- 15SCOOP
Scoop the finished pint into a bowl. Smooth chocolate-pistachio Creami with a mauve-brown tint. Ready for the topping.
- 16ADD PISTACHIO-KATAIFI TOPPING
Pile ALL of the pistachio-cream-coated toasted kataifi over the scoops. The topping is a POST-SCOOP GARNISH — NOT a machine mix-in. Adding kataifi to the pint before Respin would (a) crush the crunch into paste and (b) turn the Creami gummy from the pistachio cream. Keeping it as a post-scoop finish preserves the shatter-crunch texture and the pistachio-cream coat identity. Serve immediately.
- 17SERVE
Deep chocolate-pistachio Creami finished with a generous crown of toasted-kataifi-and-pistachio-cream crunch. Eat within 2-3 minutes of topping — kataifi softens fast against the cold Creami surface if it sits.
Adult plate | Kid plate
Adult
Full recipe as written — whole pint = 1 adult serving at ~360 cal / 43g protein. Second flavor of the CrumblCreamiCut Week 3 lineup.
Kid
Same base works as a smaller portion. Kids typically split a pint 2-3 ways vs the whole-pint-per-adult default. If the kid isn't into pistachio, keep the base (chocolate reads fine on its own at 1/2 tsp emulsion) but swap the kataifi topping for plain protein-brownie crumb or crushed graham. Serve the crunch topping in a separate bowl for kids who like to sprinkle-and-mix themselves.
Three keys to success
- 1Standard base is series infrastructure — Fairlife 2%, not fat-free. Some milk fat is intentional for texture.
- 2Level 1/8 tsp guar gum. Heaped = gummy.
- 31 tbsp Dutch-process cocoa (not black cocoa — that's W3F1 Mallow's carrier). Dutch cocoa reads as milk-chocolate depth here, which is intentional.
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 pistachio-kataifi topping mixture separately in an airtight container at room temperature (24 hours max — the pistachio-cream coat keeps the kataifi from softening for that long; longer sits soften the crunch).
Reheat: N/A — serve immediately after Respin + topping. If leftovers must refreeze, skip the pistachio-kataifi on the second pass (that batch is done), level the surface first, and reprocess only when the frozen top is flat. Toast fresh kataifi on any repeat serving.
Lasts: Frozen pint (pre-spin) keeps 1 week. Pistachio-kataifi topping keeps 24 hours in an airtight container at room temp. Assembled Creami keeps its texture for 2-3 minutes before the kataifi softens against the cold surface — eat immediately.
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