THE SPLIT PLATE / RECIPE

Mississippi Mud Pie Cookie Creami

CrumblCreamiCut Week 6, Flavor 1 (Ep. 16 / Week 6 opener) — darkest Creami in the series so far: 2 tbsp Dutch cocoa in the base, cocoa grahams through Respin, Mid-Day Squares brownie garnish + sugar-free whipped cream + cocoa dusting on top. 390 cal / 46g protein whole pint.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~390 cal | ~46g protein
KEY TO SUCCESS: 2 tbsp Dutch cocoa — this is the intentional darkest cocoa dose in the series so far. Do not reduce or the mud-pie identity collapses.

Ingredients

CREAMI BASE

  • 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
  • 2 tbsp Dutch cocoa (intentionally dark — the darkest cocoa dose in the series so far)

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

  • 0.5 oz (14g) cocoa grahams (Crazy Grahams filmed)

FINISH (added after Respin, stays out of the machine)

  • 1/3 square chocolate brownie (Mid-Day Squares filmed) — chopped, garnish only
  • 1 tbsp sugar-free whipped cream
  • Dutch cocoa, as needed for a light dusting

Allergens: dairy, wheat. Packaged labels vary — verify current Crazy Grahams, Mid Day Squares, whey isolate, and whipped cream labels before publishing final allergen or diet tags. Formulations drift. Do not apply a gluten free tag unless every packaged ingredient is confirmed on its current label.

You want the darkest, most cocoa-forward CrumblCreamiCut episode so far — Week 6 Flavor 1 (Ep. 16). Same 1 cup Fairlife + whey + guar + salt foundation as the series. The twist: 2 tbsp Dutch cocoa goes into the base pre-freeze (the darkest cocoa dose in the series to date), cocoa grahams go in via Respin, and a chopped Mid-Day Squares chocolate-brownie square + sugar-free whipped cream + light cocoa dusting finish the scoop. Ep. 16 opens Week 6 and pivots the series into darker-chocolate territory after Week 5's fruit-forward + cola-float + Shirley Temple trilogy.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt + 2 tbsp Dutch cocoa. Immersion blender until completely smooth. Zero cocoa lumps.
  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. First-spin texture is expected to look dark and slightly powdery — the Respin fixes it.
  4. 4.MIX-IN COCOA GRAHAMS. Make a narrow center well. Drop in 0.5 oz (14g) of cocoa grahams (Crazy Grahams filmed). Run RESPIN without adding liquid — this is the crunchy cookie element.
  5. 5.RESPIN RESULT. Post-Respin should read as a dark, smooth, cocoa-graham-flecked pint. If it's still powdery, add nothing and Respin one more time.
  6. 6.SCOOP. Scoop into a bowl. Reserve the pint for the finish — brownie + whipped cream + cocoa go on top of the scooped Creami, not the pint.
  7. 7.CHOP BROWNIE. Chop 1/3 of a Mid-Day Squares chocolate brownie into rustic bite-sized pieces. Garnish only — the brownie does NOT go through the machine.
  8. 8.GARNISH + WHIP + DUST. Scatter the chopped brownie over the scoop. Add 1 tbsp sugar-free whipped cream. Light Dutch cocoa dusting on top for the mud-pie finish. Eat immediately — the cocoa-graham crunch is best in the first 2-3 minutes.

Keys to success

  • Level 1/8 tsp guar gum — heaped = gummy.
  • Freeze upright and level for the full 24 hours. Rest at room temperature 5 minutes — no warm-water pass.

If something fails

Cocoa reads too bitter: Confirm 2 tbsp Dutch cocoa (level), not heaped. Two tablespoons is intentional and dark — if you prefer softer, drop to 1.5 tbsp next round and expect a lighter mud-pie identity.

Powdery after first spin: Expected — proceed with the planned Respin after adding the cocoa grahams.

Cocoa grahams sink to the bottom: Cut a NARROWER, DEEPER center well before Respin. Shallow additions collect at the base of the pint.

Brownie is too soft / dissolves into the Creami: The brownie was left on the scoop too long. Chop at plating time, garnish, and eat immediately — Mid-Day Squares softens fast at room temperature.

Cocoa dusting reads dry: Too heavy a dust. Use a fine sifter and a light hand — the dust is a visual accent + faint bitter note, not a flavor layer.

Cocoa-graham crunch fades: The pint has been sitting too long. Eat within 2-3 minutes of the Respin + toppings.

Texture is gummy: Guar gum was heaped, not level. Use a LEVEL 1/8 tsp.

Storage and reheating

Store: Keep the base frozen until processing. Once spun + finished, eat after the final Respin for the intended texture — protein Creami doesn't refreeze cleanly with garnishes and mix-ins.

Reheat: N/A — serve immediately after Respin + brownie + whipped cream + cocoa dust. Cocoa-graham crunch is best in the first 2-3 minutes. If you can't finish, refrigerate the second half in a shallow container rather than refreezing.

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

Estimated nutrition

~390 cal | ~46g protein.

~390 cal / 46g protein per whole finished pint (single serving). Creator-supplied macros. Component check: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — brand-dependent) + 2 tbsp Dutch cocoa (~25 cal / 3g protein) + 0.5 oz cocoa grahams (~60 cal / 2g protein — verify Crazy Grahams label) + 1/3 Mid-Day Squares brownie (~65 cal / 3g protein — brand label) + 1 tbsp sugar-free whipped cream (~5 cal / 0g protein) + trace from monk fruit + guar + salt + cocoa dust ≈ ~385 cal / 46g protein raw component sum. The delta to 390 / 46 is within brand-label variance for Fairlife, whey isolate, Crazy Grahams, and Mid-Day Squares. Verify current labels before publishing as label-verified.

thesplitplate.com/cookbook/mississippi-mud-pie-cookie-creami

Mississippi Mud Pie Cookie Creami
CrumblCreamiCutCreami

Mississippi Mud Pie Cookie Creami

CrumblCreamiCut Week 6, Flavor 1 (Ep. 16 / Week 6 opener) — darkest Creami in the series so far: 2 tbsp Dutch cocoa in the base, cocoa grahams through Respin, Mid-Day Squares brownie garnish + sugar-free whipped cream + cocoa dusting on top. 390 cal / 46g protein whole pint.

Make this when

You want the darkest, most cocoa-forward CrumblCreamiCut episode so far — Week 6 Flavor 1 (Ep. 16). Same 1 cup Fairlife + whey + guar + salt foundation as the series. The twist: 2 tbsp Dutch cocoa goes into the base pre-freeze (the darkest cocoa dose in the series to date), cocoa grahams go in via Respin, and a chopped Mid-Day Squares chocolate-brownie square + sugar-free whipped cream + light cocoa dusting finish the scoop. Ep. 16 opens Week 6 and pivots the series into darker-chocolate territory after Week 5's fruit-forward + cola-float + Shirley Temple trilogy.

Total time
10 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~46g
Cal / serving
~390
Allergens and safety

Contains: dairy, wheat

  • Packaged labels vary — verify current Crazy Grahams, Mid Day Squares, whey isolate, and whipped cream labels before publishing final allergen or diet tags. Formulations drift.
  • Do not apply a gluten free tag unless every packaged ingredient is confirmed on its current label.

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

Flavor target

First scoop: dark Dutch cocoa base carrying a fudge-deep chocolate identity. Middle: cocoa-graham crunch from the Respin — a cookie-crunch cue that echoes the mud pie's cookie-crust element. Top: fudgy Mid-Day Squares brownie garnish + sugar-free whipped cream + light Dutch cocoa dust reads as the mud-pie payoff without stacking refined sugar into the machined pint. Slightly bitter at the finish — intentional, honest to a proper mud pie.

Ingredients

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

CREAMI BASE

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

FINISH (added after Respin, stays out of the machine)

Method

  1. 1
    BLEND BASE

    Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt + 2 tbsp Dutch cocoa. Immersion blender until completely smooth. Zero cocoa lumps.

  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. First-spin texture is expected to look dark and slightly powdery — the Respin fixes it.

  4. 4
    MIX-IN COCOA GRAHAMS

    Make a narrow center well. Drop in 0.5 oz (14g) of cocoa grahams (Crazy Grahams filmed). Run RESPIN without adding liquid — this is the crunchy cookie element.

  5. 5
    RESPIN RESULT

    Post-Respin should read as a dark, smooth, cocoa-graham-flecked pint. If it's still powdery, add nothing and Respin one more time.

  6. 6
    SCOOP

    Scoop into a bowl. Reserve the pint for the finish — brownie + whipped cream + cocoa go on top of the scooped Creami, not the pint.

  7. 7
    CHOP BROWNIE

    Chop 1/3 of a Mid-Day Squares chocolate brownie into rustic bite-sized pieces. Garnish only — the brownie does NOT go through the machine.

  8. 8
    GARNISH + WHIP + DUST

    Scatter the chopped brownie over the scoop. Add 1 tbsp sugar-free whipped cream. Light Dutch cocoa dusting on top for the mud-pie finish. Eat immediately — the cocoa-graham crunch is best in the first 2-3 minutes.

Three keys to success

  1. 12 tbsp Dutch cocoa — this is the intentional darkest cocoa dose in the series so far. Do not reduce or the mud-pie identity collapses.
  2. 2Level 1/8 tsp guar gum — heaped = gummy.
  3. 3Freeze upright and level for the full 24 hours. Rest at room temperature 5 minutes — no warm-water pass.

Go deeper

Storage and nutrition

Storage: Keep the base frozen until processing. Once spun + finished, eat after the final Respin for the intended texture — protein Creami doesn't refreeze cleanly with garnishes and mix-ins.

Reheat: N/A — serve immediately after Respin + brownie + whipped cream + cocoa dust. Cocoa-graham crunch is best in the first 2-3 minutes. If you can't finish, refrigerate the second half in a shallow container rather than refreezing.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with cocoa grahams doesn't refreeze well — the graham crunch 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.
Dutch Cocoa
2 tbsp in base
The darkest cocoa dose in the CrumblCreamiCut series so far. Dutch-processed cocoa is alkalized — reads darker, less acidic, more cocoa-fudge and less brownie-crumb. The mud-pie identity carrier.
Crazy Grahams
Cocoa Grahams (0.5 oz mix-in)
The crunchy cookie element on Respin. Cocoa flavor pairs with the Dutch-cocoa base — echoes a graham-cracker crust in the mud-pie visual. Verify the current label for allergens.
Mid-Day Squares
Chocolate Brownie Square (1/3 square garnish)
Fudgy chocolate garnish that stays soft at plating temperature. Garnish only — does not go through the machine. Adds fudge without stacking refined sugar into the frozen base.
Reddi-wip / Land O Lakes
Sugar-Free Whipped Cream (1 tbsp topping)
Post-scoop topping. Light 1 tbsp dose is the visual + creamy anchor without stacking calories. Sub with regular whipped cream if sugar-free isn't in the household.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead#Dark-chocolate