THE SPLIT PLATE / RECIPE

Mallow Sandwich Cookie Creami

CrumblCreamiCut Week 3, Flavor 1 — black-cocoa protein Creami pint, protein-brownie Respin, and a post-scoop marshmallow ribbon. ~370 cal / 48g protein whole pint vs 970 cal for the Crumbl Mallow Sandwich Cookie ft. OREO on the current Crumbl UT/American Fork nutrition listing.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 1 min marshmallow ribbon
COOK METHODSee method
EST. / SERVING~370 cal | ~48g protein
KEY TO SUCCESS: Standard base is series infrastructure — Fairlife 2%, not fat-free. Some milk fat is intentional for texture.

Ingredients

CREAMI BASE (series standard)

  • 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

BLACK COCOA (blended in BEFORE freezing — the OREO-adjacent flavor carrier)

  • 1 tbsp black cocoa powder

RESPIN MIX-IN (added AFTER first spin)

  • 1/3 of a Prime Bites Cookie Monster protein brownie, cut small (~75 cal)

POST-SCOOP MARSHMALLOW RIBBON (NOT a machine mix-in)

  • 2 tbsp marshmallow creme (~45 cal)
  • 1/2 tbsp Fairlife 2% ultra-filtered milk (to loosen the creme)

You want a deep-chocolate protein dessert with a marshmallow finish that reads as a Crumbl Mallow Sandwich Cookie ft. OREO without the 970-cal hit (per the current Crumbl UT/American Fork nutrition listing). Ep. 7 of CrumblCreamiCut and the FIRST flavor of Week 3 — a fresh weekly start after Week 2's three fruit-forward flavors (Pineapple Whip / Beach Bum / Key Lime). This ep introduces TWO series-firsts: (1) black cocoa in the base — the deep-dark chocolate carrier that reads as OREO-adjacent, not milk chocolate; (2) a POST-SCOOP marshmallow ribbon that is intentionally NOT a machine mix-in — loosened marshmallow creme drizzled over the finished scoop stays glossy and pourable, whereas Respinning it would turn the whole pint gummy. Also the highest-protein Creami in the series so far (48g vs the 42-45g range across Ep. 1-6) thanks to the brownie contribution stacking on the standard whey base.

Method

  1. 1.POUR MILK. Add 1 cup Fairlife 2% ultra-filtered milk to a Creami pint (or blending vessel).
  2. 2.ADD SWEETENER. 2 tbsp monk fruit / erythritol sweetener.
  3. 3.ADD WHEY ISOLATE. 1 serving unflavored whey isolate.
  4. 4.ADD GUAR GUM. 1/8 tsp guar gum, LEVEL measure. Heaped = gummy.
  5. 5.ADD SALT. 1 pinch salt.
  6. 6.ADD BLACK COCOA. 1 tbsp black cocoa powder. Black cocoa (Dutch-processed, extra-dark) is the OREO-adjacent flavor carrier — regular cocoa reads as milk chocolate, black cocoa reads as bittersweet sandwich-cookie chocolate. Series-first: no prior CCC episode used black cocoa.
  7. 7.BLEND SMOOTH. Immersion blender until completely smooth and evenly dark. Zero lumps, zero visible whey, uniform deep-brown-to-near-black color from the black cocoa.
  8. 8.POUR + 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.
  9. 9.REST 5 MIN + FIRST SPIN. Pull the 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 Respin (with brownie pieces) finishes the texture.
  10. 10.CUT BROWNIE. Cut 1/3 of a Prime Bites Cookie Monster protein brownie into small pieces (~1/4 inch cubes). ~75 cal of brownie is the target — verify the current package weight and adjust the portion if the brownie size has changed.
  11. 11.ADD BROWNIE + RESPIN. Poke the brownie pieces into the surface of the first-spin pint (better distribution than piling on top). Run one Respin cycle. Respin distributes the brownie pieces AND finishes the grainy texture from the first spin. Same technique family as W2F2 Beach Bum and W2F3 Key Lime — different mix-in.
  12. 12.RESPIN RESULT. The finished Respin should show visible brownie pieces distributed through the pint with a smooth, non-grainy Creami texture. If the texture still reads powdery, run a second Respin.
  13. 13.SCOOP. Scoop the finished pint into a bowl. Deep-dark chocolate Creami with visible brownie pockets pulled through.
  14. 14.LOOSEN MARSHMALLOW CREME. In a small bowl, add 2 tbsp marshmallow creme + 1/2 tbsp Fairlife 2% milk. Stir until glossy and pourable — this converts stiff marshmallow creme into a ribbon consistency without cooking or heating. The 1/2 tbsp milk is the exact ratio; more will thin it too much.
  15. 15.STIR TO RIBBON. Continue stirring until the marshmallow-and-milk mixture is uniformly glossy with no dry pockets. Should pour off the spoon in a slow ribbon, not a fast drizzle.
  16. 16.RIBBON + SERVE. Drizzle the marshmallow ribbon over the scoops. The ribbon is a POST-SCOOP GARNISH — not a machine mix-in. Adding marshmallow to the pint before Respin turns the whole pint gummy; keeping it as a final drizzle preserves the ice-cream texture underneath and the glossy marshmallow filling identity on top. Serve immediately — marshmallow starts to firm back up as it cools.

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.
  • 1 tbsp black cocoa powder — series-first. Regular cocoa doesn't hit the OREO-adjacent bittersweet target. Black cocoa (Dutch-processed extra-dark) is what makes this ep taste like a sandwich cookie, not a chocolate milkshake.

If something fails

Base tastes muted / not chocolate-forward enough: Check the black cocoa — 1 tbsp is the target. Regular cocoa (natural, non-Dutched) reads as milk-chocolate and doesn't hit the OREO-adjacent bittersweet cue. If black cocoa isn't available, use extra-dark Dutch-processed cocoa (Hershey's Special Dark works). Verify the powder wasn't clumped in the pint — an unblended chunk means dead flavor pockets.

Grainy or powdery after Regular Ice Cream (first spin): Expected on this flavor. Poke in the brownie pieces + run Respin — Respin distributes the brownie AND finishes the texture. Don't skip Respin because 'the texture looks fine.'

Brownie pieces disappeared / no visible chunks after Respin: Brownie was cut too small or mixed too aggressively. Cut to ~1/4 inch, not powder-fine. Push pieces INTO the surface before Respin, not on top. If the pieces still get pulverized, cut larger (~3/8 inch) next time.

Marshmallow ribbon set up too fast / lost its glossy pour: Marshmallow creme firms as it cools — serve immediately after mixing + drizzling. If the ribbon is already firm, stir back to glossy over a small warm-water bath (10-20 seconds) OR add another 1/4 tbsp 2% milk and re-stir.

Whole pint turned gummy or stringy: Marshmallow was added to the pint before or during Respin. Marshmallow is a POST-SCOOP garnish only — never in the pint. Reprocess a new pint from the base if this happens; there's no rescue for a marshmallow-Respun pint.

Marshmallow ribbon too thick / doesn't drizzle: Too little 2% milk. Add another 1/4 tbsp and stir to a glossy pourable consistency. Warmer milk (~room temp, not cold) blends faster than fridge-cold.

Marshmallow ribbon too thin / runs off the scoops: Too much 2% milk. Stir in another 1 tsp marshmallow creme to thicken back up. Aim for a slow-pour ribbon off the spoon, not a fast drizzle.

Icy/hard texture: Verify Fairlife 2% (not fat-free), verify LEVEL 1/8 tsp guar gum, verify the full 24-hour freeze happened upright and level, verify the counter rest hit 5 minutes at ROOM TEMPERATURE (no hot-water bath). Black cocoa doesn't affect texture — if icy persists, look at the base rules.

Gummy texture (without adding marshmallow): Guar gum was heaped. Use a LEVEL 1/8 tsp measure. Also check the whey isolate brand — some are grittier than others.

Storage and reheating

Store: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Once spun + Respun + marshmallow-ribboned, eat immediately.

Reheat: N/A — serve immediately after Respin + marshmallow ribbon. If leftovers must refreeze, skip the marshmallow ribbon on the second pass, level the surface first, and reprocess only when the frozen top is flat. Fresh marshmallow after scooping on any repeat serving.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami keeps its texture for a few minutes; marshmallow ribbon firms back up quickly — add and serve immediately.

Estimated nutrition

~370 cal | ~48g protein.

~370 cal / 48g 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) + 2 tbsp monk fruit sweetener (~0 cal) + 1/8 tsp guar gum (~trace) + 1 tbsp black cocoa (~15 cal / 1g protein) + 1/3 Prime Bites Cookie Monster brownie (~75 cal / 8g protein — this is the protein bump that pushes the pint headline to 48g, highest in the CrumblCreamiCut series so far) + 2 tbsp marshmallow creme (~45 cal / 0g protein) + 1/2 tbsp 2% milk in ribbon (~5 cal / trace) = ~370 cal / 47g protein raw sum. Rounds to the creator-provided ~370 / 48 target. Marked estimated. Verify exact Fairlife / whey isolate / black cocoa / Prime Bites / marshmallow creme labels before publishing as label-verified. Compared to the 970-cal Crumbl Mallow Sandwich Cookie ft. OREO listed on the current Crumbl UT/American Fork nutrition page — the Creami version delivers similar flavor identity at ~38% of the Crumbl calorie count with roughly 12× the protein per serving (Crumbl cookie is not a high-protein product). Not sponsored, not endorsed, not affiliated with Crumbl, OREO, Prime Bites, Fairlife, or Kraft/Fluff.

thesplitplate.com/cookbook/mallow-sandwich-cookie-creami

Mallow Sandwich Cookie Creami
CrumblCreamiCutSplit Cook Method™Creami

Mallow Sandwich Cookie Creami

CrumblCreamiCut Week 3, Flavor 1 — black-cocoa protein Creami pint, protein-brownie Respin, and a post-scoop marshmallow ribbon. ~370 cal / 48g protein whole pint vs 970 cal for the Crumbl Mallow Sandwich Cookie ft. OREO on the current Crumbl UT/American Fork nutrition listing.

Make this when

You want a deep-chocolate protein dessert with a marshmallow finish that reads as a Crumbl Mallow Sandwich Cookie ft. OREO without the 970-cal hit (per the current Crumbl UT/American Fork nutrition listing). Ep. 7 of CrumblCreamiCut and the FIRST flavor of Week 3 — a fresh weekly start after Week 2's three fruit-forward flavors (Pineapple Whip / Beach Bum / Key Lime). This ep introduces TWO series-firsts: (1) black cocoa in the base — the deep-dark chocolate carrier that reads as OREO-adjacent, not milk chocolate; (2) a POST-SCOOP marshmallow ribbon that is intentionally NOT a machine mix-in — loosened marshmallow creme drizzled over the finished scoop stays glossy and pourable, whereas Respinning it would turn the whole pint gummy. Also the highest-protein Creami in the series so far (48g vs the 42-45g range across Ep. 1-6) thanks to the brownie contribution stacking on the standard whey base.

Total time
10 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 1 min marshmallow ribbon
Yield
1 serving
Protein / serving
~48g
Cal / serving
~370
Flavor target

First spoon: deep-dark black cocoa carrying an OREO-like bittersweet note across the whole pint. Middle: brownie pieces hit as fudgy chocolate pockets that read as real brownie chunks, not paste. Top: creamy marshmallow ribbon lands glossy and pourable, delivers the sandwich-cookie filling cue against the dark chocolate. Whole pint should taste like a Mallow Sandwich Cookie deconstructed into ice cream — bittersweet cocoa + fudgy pockets + marshmallow finish in one bowl.

Ingredients

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

CREAMI BASE (series standard)

BLACK COCOA (blended in BEFORE freezing — the OREO-adjacent flavor carrier)

RESPIN MIX-IN (added AFTER first spin)

POST-SCOOP MARSHMALLOW RIBBON (NOT a machine mix-in)

Method

  1. 1
    POUR MILK

    Add 1 cup Fairlife 2% ultra-filtered milk to a Creami pint (or blending vessel).

  2. 2
    ADD SWEETENER

    2 tbsp monk fruit / erythritol sweetener.

  3. 3
    ADD WHEY ISOLATE

    1 serving unflavored whey isolate.

  4. 4
    ADD GUAR GUM

    1/8 tsp guar gum, LEVEL measure. Heaped = gummy.

  5. 5
    ADD SALT

    1 pinch salt.

  6. 6
    ADD BLACK COCOA

    1 tbsp black cocoa powder. Black cocoa (Dutch-processed, extra-dark) is the OREO-adjacent flavor carrier — regular cocoa reads as milk chocolate, black cocoa reads as bittersweet sandwich-cookie chocolate. Series-first: no prior CCC episode used black cocoa.

  7. 7
    BLEND SMOOTH

    Immersion blender until completely smooth and evenly dark. Zero lumps, zero visible whey, uniform deep-brown-to-near-black color from the black cocoa.

  8. 8
    POUR + 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.

  9. 9
    REST 5 MIN + FIRST SPIN

    Pull the 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 Respin (with brownie pieces) finishes the texture.

  10. 10
    CUT BROWNIE

    Cut 1/3 of a Prime Bites Cookie Monster protein brownie into small pieces (~1/4 inch cubes). ~75 cal of brownie is the target — verify the current package weight and adjust the portion if the brownie size has changed.

  11. 11
    ADD BROWNIE + RESPIN

    Poke the brownie pieces into the surface of the first-spin pint (better distribution than piling on top). Run one Respin cycle. Respin distributes the brownie pieces AND finishes the grainy texture from the first spin. Same technique family as W2F2 Beach Bum and W2F3 Key Lime — different mix-in.

  12. 12
    RESPIN RESULT

    The finished Respin should show visible brownie pieces distributed through the pint with a smooth, non-grainy Creami texture. If the texture still reads powdery, run a second Respin.

  13. 13
    SCOOP

    Scoop the finished pint into a bowl. Deep-dark chocolate Creami with visible brownie pockets pulled through.

  14. 14
    LOOSEN MARSHMALLOW CREME

    In a small bowl, add 2 tbsp marshmallow creme + 1/2 tbsp Fairlife 2% milk. Stir until glossy and pourable — this converts stiff marshmallow creme into a ribbon consistency without cooking or heating. The 1/2 tbsp milk is the exact ratio; more will thin it too much.

  15. 15
    STIR TO RIBBON

    Continue stirring until the marshmallow-and-milk mixture is uniformly glossy with no dry pockets. Should pour off the spoon in a slow ribbon, not a fast drizzle.

  16. 16
    RIBBON + SERVE

    Drizzle the marshmallow ribbon over the scoops. The ribbon is a POST-SCOOP GARNISH — not a machine mix-in. Adding marshmallow to the pint before Respin turns the whole pint gummy; keeping it as a final drizzle preserves the ice-cream texture underneath and the glossy marshmallow filling identity on top. Serve immediately — marshmallow starts to firm back up as it cools.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — whole pint = 1 adult serving at ~370 cal / 48g protein. Highest-protein Creami in the CrumblCreamiCut series so far.

Kid plate

Kid

Same base works as a smaller portion. Kids typically split a pint 2-3 ways vs the whole-pint-per-adult default. Skip the marshmallow ribbon if the kid isn't into marshmallow; the black-cocoa + brownie base is already a real chocolate dessert. Cut the brownie mix-in pieces smaller if serving under-4s.

Three keys to success

  1. 1Standard base is series infrastructure — Fairlife 2%, not fat-free. Some milk fat is intentional for texture.
  2. 2Level 1/8 tsp guar gum. Heaped = gummy.
  3. 31 tbsp black cocoa powder — series-first. Regular cocoa doesn't hit the OREO-adjacent bittersweet target. Black cocoa (Dutch-processed extra-dark) is what makes this ep taste like a sandwich cookie, not a chocolate milkshake.

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 + Respun + marshmallow-ribboned, eat immediately.

Reheat: N/A — serve immediately after Respin + marshmallow ribbon. If leftovers must refreeze, skip the marshmallow ribbon on the second pass, level the surface first, and reprocess only when the frozen top is flat. Fresh marshmallow after scooping on any repeat serving.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami keeps its texture for a few minutes; marshmallow ribbon firms back up quickly — add and serve immediately.

Watch the full cook

Brands I use

Fairlife
Fairlife
2% Ultra-Filtered Milk
Series-standard — same base as W1F1 through W2F3. 1 cup + 1 serving whey isolate is the standard 4-line base foundation the whole CrumblCreamiCut series uses. Not sponsored.
Black cocoa powder (any brand)
1 tbsp per pint — Dutch-processed extra-dark cocoa
The OREO-adjacent flavor carrier. Black cocoa is Dutch-processed to a much darker color and bittersweet profile than standard cocoa — it's what sandwich-cookie manufacturers use for the black wafer color and flavor. King Arthur, Anthony's, and Cacao Barry all sell food-grade black cocoa. Regular natural cocoa is not a substitute for this recipe. Not sponsored.
Prime Bites
Prime Bites
Cookie Monster Protein Brownie (1/3 per pint, ~75 cal)
The fudgy chocolate mix-in. Prime Bites Cookie Monster is the filmed brownie; 1/3 of a bar hits the 75-cal target and adds enough protein to push the pint headline to 48g total (highest in the CrumblCreamiCut series so far). Sub any ~75-cal protein brownie. Verify the current package label — bar sizes and macros vary. Not sponsored.
Kraft Jet-Puffed / Fluff (any brand)
Kraft Jet-Puffed / Fluff (any brand)
Marshmallow creme (2 tbsp per pint, ~45 cal)
The marshmallow-filling identity carrier. Any marshmallow creme works — Kraft Jet-Puffed Marshmallow Creme and Marshmallow Fluff are the mainstream options. Loosen with 1/2 tbsp 2% milk to a glossy pourable ribbon consistency. POST-SCOOP DRIZZLE ONLY — never a machine mix-in. Not sponsored.
Unflavored Whey Isolate
Any clean-tasting unflavored whey isolate — ~28g protein per serving
Series-standard protein spine. Isolate (not concentrate) blends smoother.
Ninja Creami
Ninja Creami machine (any current model)
The full CrumblCreamiCut series relies on the Ninja Creami's Regular Ice Cream + Respin cycles. Any current Creami model works — the base recipe scales to whatever pint size the machine uses. Not sponsored.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Chocolate#OREO-inspired#Marshmallow#Make-ahead