THE SPLIT PLATE / RECIPE

Pineapple Whip Creami

CrumblCreamiCut Week 2, Flavor 1 — pineapple-fruit-cup + yellow-color stirred into the standard base BEFORE freezing (no machine mix-in), Regular Ice Cream cycle, graham crumble on top. ~340 cal / 42g protein whole pint vs the 760-cal Crumbl Pineapple Whip Cookie on the current Gawinder listing.

YIELD1 serving
TOTAL TIME5 min active + 24 hr freeze + 5 min counter rest + 3 min spin
COOK METHODSee method
EST. / SERVING~340 cal | ~42g protein
KEY TO SUCCESS: Standard base is series infrastructure — Fairlife 2%, not fat-free. The 2% fat is what gives the Creami a creamy (not icy) texture across the whole series.

Ingredients

CREAMI BASE (series standard — same as W1F1/W1F2/W1F3)

  • 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

PINEAPPLE FLAVOR (stirred in BEFORE freezing — not machine-mixed)

  • 1 single-serve pineapple tidbits fruit cup in 100% juice (~60 cal)
  • A few drops yellow food coloring (optional, for visual cue)

FINISH (post-scoop garnish — must stay crisp)

  • 40 cal graham crackers, crushed (roughly 1/2 sheet Honey Maid or equivalent)

You want a pineapple-forward protein dessert that reads like the Crumbl Pineapple Whip Cookie without the 760-cal hit. Ep. 4 of CrumblCreamiCut and the FIRST flavor of Week 2 — this is where the series moves from cookie-butter/shortbread territory (Week 1) into fruit-forward flavors. The technique twist: pineapple + yellow color go in BEFORE freezing (stirred, not blended away), so the tidbits stay intact through the spin. No Mix-In cycle, no Respin required unless the first spin comes out powdery.

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. Same series-standard sweetener as the Week 1 flavors.
  3. 3.ADD WHEY ISOLATE. 1 serving unflavored whey isolate. Aim for ~28g protein — brands vary, so read the scoop.
  4. 4.ADD GUAR GUM. 1/8 tsp guar gum, LEVEL measure. Heaped = gummy texture. This is the single measurement in the base you actually have to get right.
  5. 5.ADD SALT. 1 pinch salt. Blend the whole base — immersion blender until completely smooth. Zero lumps. Zero visible whey.
  6. 6.STIR IN PINEAPPLE. Add the entire single-serve pineapple tidbits fruit cup (juice + fruit). STIR IT IN — do NOT blend. Preserve the pineapple tidbits so they carry through the finished pint. This is the technique twist that makes this flavor.
  7. 7.ADD YELLOW COLOR. A few drops of yellow food coloring. Optional but recommended — the visual cue is what makes the finished pint read as Pineapple Whip on first look. Stir to distribute.
  8. 8.GENTLY BLEND / STIR. Stir the pineapple + color through the base until evenly distributed. Do not over-work — the goal is tidbits suspended in colored base, not a smooth pineapple puree.
  9. 9.PINT READY TO FREEZE. Pour into a Creami pint (if you didn't build in the pint already), staying below the max-fill line. Cap and set upright on a level freezer shelf.
  10. 10.FREEZE (24 HR) + REST 5 MIN + PROCESS REGULAR ICE CREAM: Full 24 hours upright and level. Rest at ROOM TEMPERATURE for 5 minutes — NO hot-water bath. Process on Regular Ice Cream, NOT Lite. If the first spin comes out powdery, run ONE Respin. Otherwise scoop immediately.
  11. 11.SCOOP. Scoop the finished pint into a bowl. Pineapple tidbits should be visible pulled through the pale-yellow Creami.
  12. 12.GRAHAM FINISH. Crush ~40 cal of graham crackers over the scoops (roughly 1/2 sheet). Serve immediately — graham softens fast on ice cream.

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.
  • PINEAPPLE + YELLOW COLOR GO IN BEFORE FREEZING — this is the key departure from Week 1's Mix-In / Respin pattern. Stir in AFTER blending the base smooth, then freeze. Do NOT blend the pineapple away.

If something fails

Powdery after Regular Ice Cream: Run ONE Respin. If still powdery on the second cycle, the base was under-blended — next time make sure the whey isolate is fully dissolved before pouring into the pint.

Pineapple sank to the bottom: Stir the pineapple + color through the base one more time right before freezing. Guar gum should suspend the tidbits — if they still sank, check the guar-gum measure (must be a LEVEL 1/8 tsp) and confirm the blend was completely smooth before adding the pineapple.

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. Any one of those breaks the texture.

Gummy texture: Guar gum was heaped, not level. Use a proper 1/8 tsp measure and level the top. Also check the whey isolate brand — some are grittier than others.

Pineapple flavor reads muddy or bitter: Verify the fruit cup was in 100% juice, not syrup — syrup adds cloying sweetness that flattens the pineapple note. Also verify you added the ENTIRE fruit cup (juice + fruit), not just the drained fruit.

Yellow color came out too intense: A few drops is 2-3 drops. If the finished pint reads neon-yellow, reduce next time — the pineapple flavor doesn't need the color to land, the color is a visual cue only.

Graham lost its crunch: Added too early. Crumble ONLY after scooping and eat within 2-3 minutes. If you're plating for a photo, add the graham last and shoot fast.

Storage and reheating

Store: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Once spun + topped with graham, eat immediately — Creami with real fruit doesn't refreeze cleanly and graham softens fast.

Reheat: N/A — serve immediately after processing + graham finish. If leftovers must refreeze, skip the graham on the second pass, level the surface first, and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami keeps its texture for a few minutes; add the graham LAST and eat within 2-3 minutes of scooping.

Estimated nutrition

~340 cal | ~42g protein.

~340 cal / 42g 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) + 1 pineapple fruit cup in juice (~60 cal / 0g protein) + ~40 cal graham crackers (~40 cal / 1g protein) + trace from monk fruit + guar gum + salt + yellow food coloring = ~330 cal / 39g protein raw sum. Rounds to the creator-provided ~340 / 42 target — the delta comes from exact whey brand + graham portion. Marked estimated. Verify exact Fairlife / whey isolate / Dole pineapple cup / graham cracker labels before publishing as label-verified. COMPARISON: The current Crumbl Pineapple Whip Cookie is listed at 760 calories on the official Gawinder nutrition listing at the time this recipe was prepared. This Creami version delivers the pineapple + cookie-crumb flavor cue at less than half the calories with 42g of added protein. Not sponsored, not endorsed, not affiliated with Crumbl, Fairlife, or Dole. The Crumbl comparison is time-sensitive — recheck the official listing if this content is reused outside the current flavor week.

thesplitplate.com/cookbook/pineapple-whip-creami

Pineapple Whip Creami
CrumblCreamiCutSplit Cook Method™Creami

Pineapple Whip Creami

CrumblCreamiCut Week 2, Flavor 1 — pineapple-fruit-cup + yellow-color stirred into the standard base BEFORE freezing (no machine mix-in), Regular Ice Cream cycle, graham crumble on top. ~340 cal / 42g protein whole pint vs the 760-cal Crumbl Pineapple Whip Cookie on the current Gawinder listing.

Make this when

You want a pineapple-forward protein dessert that reads like the Crumbl Pineapple Whip Cookie without the 760-cal hit. Ep. 4 of CrumblCreamiCut and the FIRST flavor of Week 2 — this is where the series moves from cookie-butter/shortbread territory (Week 1) into fruit-forward flavors. The technique twist: pineapple + yellow color go in BEFORE freezing (stirred, not blended away), so the tidbits stay intact through the spin. No Mix-In cycle, no Respin required unless the first spin comes out powdery.

Total time
5 min active + 24 hr freeze + 5 min counter rest + 3 min spin
Yield
1 serving
Protein / serving
~42g
Cal / serving
~340
Flavor target

First spoon: cool creamy pineapple with real fruit chunks pulled through. Middle: the whey-isolate base disappears into background creaminess, letting the pineapple lead. Top: graham crumble adds the cookie-crunch that keeps this reading as a Pineapple Whip COOKIE recreation, not a fruit sorbet. Yellow color makes the finished pint look as pineapple-forward as it tastes.

Ingredients

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

CREAMI BASE (series standard — same as W1F1/W1F2/W1F3)

PINEAPPLE FLAVOR (stirred in BEFORE freezing — not machine-mixed)

FINISH (post-scoop garnish — must stay crisp)

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. Same series-standard sweetener as the Week 1 flavors.

  3. 3
    ADD WHEY ISOLATE

    1 serving unflavored whey isolate. Aim for ~28g protein — brands vary, so read the scoop.

  4. 4
    ADD GUAR GUM

    1/8 tsp guar gum, LEVEL measure. Heaped = gummy texture. This is the single measurement in the base you actually have to get right.

  5. 5
    ADD SALT

    1 pinch salt. Blend the whole base — immersion blender until completely smooth. Zero lumps. Zero visible whey.

  6. 6
    STIR IN PINEAPPLE

    Add the entire single-serve pineapple tidbits fruit cup (juice + fruit). STIR IT IN — do NOT blend. Preserve the pineapple tidbits so they carry through the finished pint. This is the technique twist that makes this flavor.

  7. 7
    ADD YELLOW COLOR

    A few drops of yellow food coloring. Optional but recommended — the visual cue is what makes the finished pint read as Pineapple Whip on first look. Stir to distribute.

  8. 8
    GENTLY BLEND / STIR

    Stir the pineapple + color through the base until evenly distributed. Do not over-work — the goal is tidbits suspended in colored base, not a smooth pineapple puree.

  9. 9
    PINT READY TO FREEZE

    Pour into a Creami pint (if you didn't build in the pint already), staying below the max-fill line. Cap and set upright on a level freezer shelf.

  10. 10

    FREEZE (24 HR) + REST 5 MIN + PROCESS REGULAR ICE CREAM: Full 24 hours upright and level. Rest at ROOM TEMPERATURE for 5 minutes — NO hot-water bath. Process on Regular Ice Cream, NOT Lite. If the first spin comes out powdery, run ONE Respin. Otherwise scoop immediately.

  11. 11
    SCOOP

    Scoop the finished pint into a bowl. Pineapple tidbits should be visible pulled through the pale-yellow Creami.

  12. 12
    GRAHAM FINISH

    Crush ~40 cal of graham crackers over the scoops (roughly 1/2 sheet). Serve immediately — graham softens fast on ice cream.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — whole pint = 1 adult serving at ~340 cal / 42g protein.

Kid plate

Kid

Same base works for kids as a smaller portion. Skip the graham crumble for under-4s (large crumb risk) or crush finer. Yellow food coloring is optional — the pineapple flavor lands with or without it; skip if you avoid added dye for kids.

Three keys to success

  1. 1Standard base is series infrastructure — Fairlife 2%, not fat-free. The 2% fat is what gives the Creami a creamy (not icy) texture across the whole series.
  2. 2Level 1/8 tsp guar gum. Heaped = gummy.
  3. 3PINEAPPLE + YELLOW COLOR GO IN BEFORE FREEZING — this is the key departure from Week 1's Mix-In / Respin pattern. Stir in AFTER blending the base smooth, then freeze. Do NOT blend the pineapple away.

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 + topped with graham, eat immediately — Creami with real fruit doesn't refreeze cleanly and graham softens fast.

Reheat: N/A — serve immediately after processing + graham finish. If leftovers must refreeze, skip the graham on the second pass, level the surface first, and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami keeps its texture for a few minutes; add the graham LAST and eat within 2-3 minutes of scooping.

Watch the full cook

Brands I use

Fairlife
Fairlife
2% Ultra-Filtered Milk
Same base as W1F1/W1F2/W1F3 — high-protein milk with enough fat to support a creamier Creami texture. The 1 cup + 1 serving whey isolate combo is the standard base the whole CrumblCreamiCut series uses. Not sponsored.
Dole
Dole
Pineapple Tidbits Fruit Cup (in 100% Juice, 4 oz single-serve)
The pineapple carrier. Pre-portioned at ~60 cal per cup, in 100% juice (not syrup), tidbits are the right size to suspend through the base without pureeing. Any equivalent pineapple-in-juice fruit cup works. Not sponsored — used because it's shelf-stable, portion-locked, and available everywhere.
Honey Maid
Graham Crackers (or equivalent)
The finish that keeps this reading as a Pineapple Whip COOKIE recreation, not fruit ice cream. ~40 cal of crushed graham per pint. Any graham cracker works — Honey Maid is the mainstream reference.
Unflavored Whey Isolate
Any clean-tasting unflavored whey isolate — ~28g protein per serving
The protein spine of the pint. Brand doesn't matter as much as sub-100 cal per ~28g protein serving and a clean taste. Isolate (not concentrate) blends smoother.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Pineapple#Make-ahead