THE SPLIT PLATE / RECIPE

Pink Berry Cookie Creami

CrumblCreamiCut Week 5, Flavor 1 — buttery strawberry protein Creami pint inspired by Crumbl's Pink Berry Cookie. Brown-butter emulsion carries the cookie note; freeze-dried strawberries stay crunchy on top. 315 cal / 43g protein whole pint.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~315 cal | ~43g protein
KEY TO SUCCESS: Level 1/8 tsp guar gum — heaped = gummy.

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

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

  • 4 g freeze-dried strawberries

FLAVOR ADD-INS (blended into base pre-freeze)

  • 1/4 tsp strawberry emulsion (LorAnn recommended)
  • 1/4 tsp brown-butter emulsion (LorAnn Brown Butter Bakery Emulsion)

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

  • 1/2 serving vanilla wafers (HighKey filmed — recalculate macros if substituting)

Allergens: dairy, eggs, tree-nuts. Packaged labels vary — verify current whey isolate, HighKey Vanilla Wafers, and freeze dried strawberry packages before publishing allergen claims. Do not apply a gluten free tag unless every packaged ingredient is confirmed on its current label.

You want a strawberry-forward protein Creami and don't need the marbled-technique commitment. Standard single-freeze base — same 1 cup Fairlife + whey + guar gum + salt foundation as the rest of the series, with 1/4 tsp strawberry + 1/4 tsp brown-butter emulsion carrying the flavor. Ep. 13 of CrumblCreamiCut, opens Week 5.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt + 1/4 tsp strawberry emulsion + 1/4 tsp brown-butter emulsion. Immersion blender until completely smooth. Zero lumps.
  2. 2.POUR + FREEZE (24 HR). Pour into a Creami pint, keeping the mixture below the max-fill line. Freeze upright and level for a full 24 hours.
  3. 3.REST + SPIN. Pull the pint from the freezer, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream (not Lite). Powdery after the first spin is expected — the Respin fixes it.
  4. 4.MIX-IN. Make a narrow center well. Drop in half a serving of vanilla wafers. Run RESPIN without adding liquid.
  5. 5.SCOOP. Scoop into a bowl. The Respin should give a smooth, evenly-mixed pink base with visible wafer pockets.
  6. 6.TOP + SERVE. Finish with 4g freeze-dried strawberries — added AFTER all machine processing so they stay crunchy. Eat immediately.

Keys to success

  • Both emulsions are 1/4 tsp — this is the CrumblCreamiCut series default unless a flavor explicitly overrides it.
  • Freeze upright and level for the full 24 hours. Rest at room temperature 5 minutes — no warm-water pass for this one.

If something fails

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

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

Strawberry topping goes soft: You either added it before Respin or the pint is sitting too long. Top only after all machine cycles + eat within a few minutes.

Base tastes flat: Level (not scant) 1/4 tsp for both emulsions. Under-dosed emulsion is the most common flavor miss in this series.

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 mix-ins.

Reheat: N/A — serve immediately after Respin + topping. Freeze-dried strawberry crunch is best in the first 2-3 minutes; softens as the Creami sits.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with wafers + freeze-dried strawberries doesn't refreeze well — the topping loses crunch and the wafer pockets go soft.

Estimated nutrition

~315 cal | ~43g protein.

~315 cal / 43g protein per whole finished pint (single serving). Creator-supplied macros — do not independently round or recalculate during ingestion. Component check: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — brand-dependent) + 1/2 serving HighKey vanilla wafers (~40 cal / 2g protein) + 4g freeze-dried strawberries (~15 cal / 0.3g protein) + trace from monk fruit + guar gum + LorAnn emulsions + salt = ~285 cal / 40g protein raw component sum. The delta to 315 / 43 is within brand-label variance for Fairlife + whey isolate. Base alone (creator-labelled): 240 cal / 40g protein. Flavor additions (creator-labelled): +75 cal / +3g protein. Verify current Fairlife / whey / HighKey / freeze-dried strawberry labels before publishing as label-verified.

thesplitplate.com/cookbook/pink-berry-cookie-creami

Pink Berry Cookie Creami
CrumblCreamiCutCreami

Pink Berry Cookie Creami

CrumblCreamiCut Week 5, Flavor 1 — buttery strawberry protein Creami pint inspired by Crumbl's Pink Berry Cookie. Brown-butter emulsion carries the cookie note; freeze-dried strawberries stay crunchy on top. 315 cal / 43g protein whole pint.

Make this when

You want a strawberry-forward protein Creami and don't need the marbled-technique commitment. Standard single-freeze base — same 1 cup Fairlife + whey + guar gum + salt foundation as the rest of the series, with 1/4 tsp strawberry + 1/4 tsp brown-butter emulsion carrying the flavor. Ep. 13 of CrumblCreamiCut, opens Week 5.

Total time
10 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~43g
Cal / serving
~315
Allergens and safety

Contains: dairy, eggs, tree-nuts

  • Packaged labels vary — verify current whey isolate, HighKey Vanilla Wafers, and freeze dried strawberry packages before publishing allergen claims.
  • 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: strawberry-vanilla base with visible cookie pockets. Middle: soft vanilla wafer bite. Top: dry, crunchy freeze-dried strawberry pieces. Reads bright and dessert-forward, hits at 315 cal / 43g protein.

Ingredients

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

CREAMI BASE

FLAVOR ADD-INS (blended into base pre-freeze)

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 + 1/4 tsp strawberry emulsion + 1/4 tsp brown-butter emulsion. Immersion blender until completely smooth. Zero lumps.

  2. 2
    POUR + FREEZE (24 HR)

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

  3. 3
    REST + SPIN

    Pull the pint from the freezer, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream (not Lite). Powdery after the first spin is expected — the Respin fixes it.

  4. 4
    MIX-IN

    Make a narrow center well. Drop in half a serving of vanilla wafers. Run RESPIN without adding liquid.

  5. 5
    SCOOP

    Scoop into a bowl. The Respin should give a smooth, evenly-mixed pink base with visible wafer pockets.

  6. 6
    TOP + SERVE

    Finish with 4g freeze-dried strawberries — added AFTER all machine processing so they stay crunchy. Eat immediately.

Three keys to success

  1. 1Level 1/8 tsp guar gum — heaped = gummy.
  2. 2Both emulsions are 1/4 tsp — this is the CrumblCreamiCut series default unless a flavor explicitly overrides it.
  3. 3Freeze upright and level for the full 24 hours. Rest at room temperature 5 minutes — no warm-water pass for this one.

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 mix-ins.

Reheat: N/A — serve immediately after Respin + topping. Freeze-dried strawberry crunch is best in the first 2-3 minutes; softens as the Creami sits.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with wafers + freeze-dried strawberries doesn't refreeze well — the topping loses crunch and the wafer pockets go soft.

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.
LorAnn
Strawberry Emulsion (1/4 tsp)
Carries the pink berry flavor cue without adding water or bulk. Emulsion (not extract) holds through freezing.
LorAnn
Brown Butter Bakery Emulsion (1/4 tsp)
The buttery cookie note. Also the emulsion that unlocked CrumblCreamiCut W1F2 Caramel Shortbread — the series' go-to for shortbread / cookie-butter flavor cues.
HighKey
Vanilla Wafers (1/2 serving as machine mix-in)
Low-cal vanilla cookie pockets after Respin. Filmed brand — any comparable protein or low-cal vanilla wafer works; recalculate macros per label.
Freeze-dried strawberries
4g post-scoop topping
The strongest crunch in the recipe. Held out of the machine intentionally so they stay crisp. Handoff specifically flags this as the freeze-dried strawberry's job — not the fresh berry's.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead