THE SPLIT PLATE / RECIPE

Peanut Butter Bar Cookie Creami

CrumblCreamiCut Week 6, Flavor 3 (Ep. 18) — PB2 in the base, half a zero-sugar oatmeal cookie through Respin, and a two-ingredient maple-cocoa hot fudge that may be the real winner. 330 cal / 47g protein whole pint.

YIELD1 serving
TOTAL TIME12 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~330 cal | ~47g protein
KEY TO SUCCESS: 1 tbsp PB2 is the only pre-freeze flavor addition. No vanilla, no emulsion — the recipe is deliberately restrained to let the oatmeal cookie + hot fudge carry the finish.

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
  • 1 tbsp PB2 powdered peanut butter (the only flavor addition)

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

  • 1/2 zero-sugar oatmeal cookie (Voortman filmed)

HOT FUDGE TOPPING (made fresh, post-scoop)

  • 1 tbsp sugar-free maple syrup (Maple Grove Farms filmed)
  • 1 tbsp Dutch-process cocoa powder (sift, don't dump)

Allergens: dairy, peanuts, egg, soy, wheat. Packaged labels vary — verify current PB2, Voortman oatmeal cookie, Maple Grove Farms, and whey isolate labels before publishing final allergen or diet tags. Formulations drift. Voortman oatmeal cookies may contain almond, coconut, or pecan traces — check the current package's allergen line if managing tree nut allergies. Do not apply a gluten free tag unless every packaged ingredient is confirmed on its current label.

You want a peanut-butter-forward whole-pint protein dessert AND a reusable hot-fudge hack in the same 12 active minutes — Week 6 Flavor 3 (Ep. 18) of CrumblCreamiCut. Same 1 cup Fairlife + whey + guar + salt foundation as the series. The twist: 1 tbsp PB2 is the ONLY flavor addition to the base pre-freeze; half a zero-sugar oatmeal cookie goes in via Respin; the two-ingredient maple-cocoa hot fudge (warm syrup + sifted Dutch cocoa) goes on the scoop. Ep. 18 opens the third slot of Week 6 and introduces the first reusable dessert component in the series — the hot fudge is cross-linked as its own cookbook entry, sub-15 seconds to make, works on brownies + yogurt + cakes too.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt + 1 tbsp PB2. Immersion blender until completely smooth. PB2 is the ONLY flavor addition — no vanilla, no emulsion.
  2. 2.BLEND UNTIL SMOOTH. Ensure the PB2 fully dissolves. Any clumps at this stage stay clumped through the freeze.
  3. 3.POUR + FREEZE (24 HR). Pour into a Creami pint below the max-fill line. Freeze upright and level for a full 24 hours.
  4. 4.REST + SPIN. Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream.
  5. 5.MIX-IN COOKIE. Break half a zero-sugar oatmeal cookie into rough chunks. Make a narrow center well, drop the chunks in, run RESPIN without adding liquid.
  6. 6.WARM SYRUP. In a microwave-safe ramekin, warm 1 tbsp sugar-free maple syrup 10-15 seconds. Don't overheat — it thickens too fast as it cools if you do.
  7. 7.SIFT COCOA. Sift 1 tbsp Dutch cocoa into the warm syrup. Sifting is not optional — unsifted = gritty; sifted = silky.
  8. 8.WHISK FUDGE. Whisk until no dry cocoa remains and the sauce reads silky and glossy. Aim for the consistency of warm chocolate syrup — it thickens as it cools.
  9. 9.SCOOP. Scoop the Respun Creami into a bowl.
  10. 10.DRIZZLE + SERVE. Drizzle the full hot-fudge batch over the scoop. Eat immediately — the fudge sets as it cools onto the frozen scoop.

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

Fudge is gritty: The cocoa wasn't sifted. Restart the fudge — 1 tbsp warm syrup + 1 tbsp SIFTED cocoa, whisked. There is no fix mid-recipe once cocoa lumps set.

Fudge sets too thick / hard to drizzle: Syrup was overheated. Restart with 10 seconds warm max, not 15. If it's already too thick, thin with 1/4 tsp warm water and re-whisk.

Fudge is too thin / runny: Syrup wasn't warm enough OR cocoa dose was light. Warm the whole ramekin another 5 seconds and add 1/2 tsp more sifted cocoa.

PB2 clumps in the frozen pint: PB2 didn't fully dissolve pre-freeze. Blend longer next round — the immersion blender should run 20-30 seconds after the powder goes in.

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

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

Recipe reads flat: PB2 dose is intentional at 1 tbsp — heavier makes the pint chalky. If you want more depth, add 1/4 tsp vanilla to the base pre-freeze (deviation from filmed spec).

Fudge cools too fast on the scoop: That's the design — the fudge sets onto the cold Creami like a fudge shell. Drizzle + eat immediately. If you prefer soft fudge, warm the scoop for 30 seconds at room temperature before drizzling.

Storage and reheating

Store: Keep the base frozen until processing. Once spun + finished, eat after the final Respin + hot-fudge drizzle for the intended texture. Fudge can be re-warmed briefly if made ahead, but it's fastest to make it fresh in 30 seconds.

Reheat: N/A on the Creami — serve immediately after Respin + drizzle. Hot fudge can be re-warmed 5-10 seconds if made ahead, but freshest right after whisking.

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

Estimated nutrition

~330 cal | ~47g protein.

~330 cal / 47g 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) + 1 tbsp PB2 (~25 cal / 4g protein) + 1/2 Voortman zero-sugar oatmeal cookie (~35 cal / 1g protein — verify current label) + 1 tbsp Maple Grove Farms sugar-free maple syrup (~5-10 cal / 0g protein) + 1 tbsp Dutch cocoa (~15 cal / 2g protein) + trace from monk fruit + guar + salt ≈ ~320 cal / 45g protein raw component sum. The delta to 330 / 47 is within brand-label variance for Fairlife, whey isolate, and Voortman. Verify current labels before publishing as label-verified.

thesplitplate.com/cookbook/peanut-butter-bar-cookie-creami

Peanut Butter Bar Cookie Creami
CrumblCreamiCutCreami

Peanut Butter Bar Cookie Creami

CrumblCreamiCut Week 6, Flavor 3 (Ep. 18) — PB2 in the base, half a zero-sugar oatmeal cookie through Respin, and a two-ingredient maple-cocoa hot fudge that may be the real winner. 330 cal / 47g protein whole pint.

Make this when

You want a peanut-butter-forward whole-pint protein dessert AND a reusable hot-fudge hack in the same 12 active minutes — Week 6 Flavor 3 (Ep. 18) of CrumblCreamiCut. Same 1 cup Fairlife + whey + guar + salt foundation as the series. The twist: 1 tbsp PB2 is the ONLY flavor addition to the base pre-freeze; half a zero-sugar oatmeal cookie goes in via Respin; the two-ingredient maple-cocoa hot fudge (warm syrup + sifted Dutch cocoa) goes on the scoop. Ep. 18 opens the third slot of Week 6 and introduces the first reusable dessert component in the series — the hot fudge is cross-linked as its own cookbook entry, sub-15 seconds to make, works on brownies + yogurt + cakes too.

Total time
12 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~47g
Cal / serving
~330
Allergens and safety

Contains: dairy, peanuts, egg, soy, wheat

  • Packaged labels vary — verify current PB2, Voortman oatmeal cookie, Maple Grove Farms, and whey isolate labels before publishing final allergen or diet tags. Formulations drift.
  • Voortman oatmeal cookies may contain almond, coconut, or pecan traces — check the current package's allergen line if managing tree nut allergies.
  • 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: peanut-butter forward from the PB2 base — nutty, slightly toasty, no artificial sweetness peak. Middle: oatmeal-cookie crumb distributed through the pint by Respin — reads as cookie-crust cue in every bite. Top: silky maple-cocoa hot fudge drizzled fresh, thickens as it cools. The two-ingredient fudge is what turns this from a standard PB Creami into a peanut butter fudge cookie bar identity — sift the cocoa or it's gritty; sifted, it's silky.

Ingredients

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

CREAMI BASE

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

HOT FUDGE TOPPING (made fresh, post-scoop)

Method

  1. 1
    BLEND BASE

    Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt + 1 tbsp PB2. Immersion blender until completely smooth. PB2 is the ONLY flavor addition — no vanilla, no emulsion.

  2. 2
    BLEND UNTIL SMOOTH

    Ensure the PB2 fully dissolves. Any clumps at this stage stay clumped through the freeze.

  3. 3
    POUR + FREEZE (24 HR)

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

  4. 4
    REST + SPIN

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

  5. 5
    MIX-IN COOKIE

    Break half a zero-sugar oatmeal cookie into rough chunks. Make a narrow center well, drop the chunks in, run RESPIN without adding liquid.

  6. 6
    WARM SYRUP

    In a microwave-safe ramekin, warm 1 tbsp sugar-free maple syrup 10-15 seconds. Don't overheat — it thickens too fast as it cools if you do.

  7. 7
    SIFT COCOA

    Sift 1 tbsp Dutch cocoa into the warm syrup. Sifting is not optional — unsifted = gritty; sifted = silky.

  8. 8
    WHISK FUDGE

    Whisk until no dry cocoa remains and the sauce reads silky and glossy. Aim for the consistency of warm chocolate syrup — it thickens as it cools.

  9. 9
    SCOOP

    Scoop the Respun Creami into a bowl.

  10. 10
    DRIZZLE + SERVE

    Drizzle the full hot-fudge batch over the scoop. Eat immediately — the fudge sets as it cools onto the frozen scoop.

Three keys to success

  1. 11 tbsp PB2 is the only pre-freeze flavor addition. No vanilla, no emulsion — the recipe is deliberately restrained to let the oatmeal cookie + hot fudge carry the finish.
  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 + hot-fudge drizzle for the intended texture. Fudge can be re-warmed briefly if made ahead, but it's fastest to make it fresh in 30 seconds.

Reheat: N/A on the Creami — serve immediately after Respin + drizzle. Hot fudge can be re-warmed 5-10 seconds if made ahead, but freshest right after whisking.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with cookie crumb doesn't refreeze well — the crumb 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.
PB2
Powdered Peanut Butter (1 tbsp in base)
Delivers peanut-butter flavor with low calories + zero fat. 1 tbsp is the only pre-freeze flavor addition — sets the entire flavor identity of the base.
Voortman
Zero-Sugar Oatmeal Cookie (1/2 cookie mix-in)
Zero-sugar oatmeal cookie that survives Respin and reads as cookie-crust cue in every scoop. Half a cookie only — a full cookie overwhelms the pint. Verify current label for allergens.
Maple Grove Farms
Sugar-Free Maple Syrup (1 tbsp in hot fudge)
Base of the two-ingredient hot fudge. Warm 10-15 seconds only. Verify the current label — formulations drift.
Dutch Cocoa (any brand)
Dutch-Process Cocoa Powder (1 tbsp in hot fudge)
Dutch-processed cocoa is alkalized — smoother, less acidic, deeper chocolate. Sifting is what makes the fudge silky vs gritty.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead#Peanut butter