THE SPLIT PLATE / RECIPE

Red Velvet Cookie Thins Creami

CrumblCreamiCut Week 3, Flavor 3 — Week 3 finale. Rose-mauve red velvet protein Creami with fudgy protein-brownie pockets Respun through the pint and a POST-SCOOP white-chocolate drizzle. ~370 cal / 48g protein whole pint — original Creami adaptation inspired by the Crumbl Red Velvet Cookie Thins (Set of 2).

YIELD1 serving
TOTAL TIME12 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 1 min white-chocolate drizzle
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 + red velvet twist)

  • 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
  • 1/2 tbsp Dutch-process cocoa powder (HALF the Mallow/Dubai charge)
  • 1 tsp red velvet emulsion (LorAnn or similar — full dose, not corrected)

RESPIN MIX-IN (added AFTER first spin)

  • 1/3 of a red velvet protein brownie, chopped (~75 cal — verify current label)

POST-SCOOP WHITE-CHOCOLATE DRIZZLE (NOT a machine mix-in)

  • 1 tbsp white chocolate chips
  • 1 tbsp Fairlife fat-free ultra-filtered milk (thinner than 2% — helps the drizzle pour)

Allergens: dairy, egg, wheat, gluten, soy.

You want a red velvet protein dessert with fudgy brownie pockets and a cream-frosting-adjacent white-chocolate drizzle finish, inspired by the Crumbl Red Velvet Cookie Thins (Set of 2) — as a whole-pint Creami with the macros a red velvet cookie doesn't offer. Ep. 9 of CrumblCreamiCut and the FINALE of Week 3 — closes the chocolate-adjacent Week 3 trilogy (Mallow W3F1 chocolate + Dubai W3F2 chocolate-pistachio + Red Velvet W3F3 chocolate-cream-cheese). This ep is a SYNTHESIS rather than a series-first: it stacks (a) protein-brownie Respin mix-in — the technique that made W3F1 Mallow work, (b) flavor emulsion in the pre-freeze base — introduced in W3F2 Dubai, (c) a NEW post-scoop white-chocolate drizzle finish, the first CCC ep to melt white chocolate as a drizzle carrier. Half the Dutch-cocoa charge (1/2 tbsp vs 1 tbsp in Mallow/Dubai) — the base is intentionally lighter so the red velvet emulsion + white-chocolate drizzle carry the identity, not the cocoa. Ties Mallow's 48g protein pint as the highest-protein CCC ep so far.

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 DUTCH COCOA. 1/2 tbsp Dutch-process cocoa powder. HALF the Mallow/Dubai charge (both used 1 tbsp) — the reduced cocoa lets the red velvet emulsion + white-chocolate drizzle carry the identity, not the cocoa. Straight cocoa charge would make it read as 'plain chocolate ice cream with red dye', which misses the red velvet cream-cheese identity.
  7. 7.ADD RED VELVET EMULSION. 1 tsp red velvet emulsion. Full dose (not publish-corrected like W3F2 Dubai's 1/2 tsp pistachio emulsion). Red velvet emulsion is the identity carrier across the whole pint since there's no strong topping identity like Dubai's kataifi crunch — the emulsion has to do more work in the base here. LorAnn is the most common food-grade red velvet emulsion; also colors the base a rose-mauve tone from the natural red pigment.
  8. 8.BLEND SMOOTH. Immersion blender until completely smooth. Base should be a uniform rose-mauve tone — the Dutch cocoa + red velvet emulsion together read as a warm pink-brown, NOT deep chocolate and NOT bright red. Zero lumps, zero visible whey.
  9. 9.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.
  10. 10.REST 5 MIN + FIRST SPIN. Pull the frozen 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 powdery; expected because the Respin (with brownie pieces) finishes the texture.
  11. 11.CHOP BROWNIE. Chop 1/3 of a red velvet 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 bar size has changed. Same technique family as W3F1 Mallow (which used the Cookie Monster Prime Bites brownie); this ep uses a RED VELVET protein brownie for flavor continuity with the base emulsion.
  12. 12.ADD BROWNIE + RESPIN. Make a well in the center of the first-spin pint and press the brownie pieces down into the well (better distribution than piling on top). Run one Respin cycle. Respin distributes the brownie pieces AND finishes the powdery texture from the first spin. Same technique family as W3F1 Mallow — different brownie flavor.
  13. 13.RESPIN RESULT. The finished Respin should show visible red velvet brownie pieces distributed through the pint with a smooth, non-powdery Creami texture. If the texture still reads powdery, run a second Respin.
  14. 14.MELT WHITE CHOCOLATE + FF MILK. In a small microwave-safe bowl, combine 1 tbsp white chocolate chips + 1 tbsp Fairlife FAT-FREE ultra-filtered milk (NOT 2% — fat-free thins the drizzle to a pourable consistency; 2% would set thicker). Microwave in 10-15 second bursts, stirring between each, until fully smooth. Do not overheat — white chocolate seizes fast if boiled. Series-first: no prior CCC ep used a melted-white-chocolate drizzle finish.
  15. 15.SCOOP. Scoop the finished pint into a bowl. Rose-mauve Creami with visible red velvet brownie pockets pulled through the scoops.
  16. 16.DRIZZLE + SERVE. Pour the warm white-chocolate mixture over the scoops in a slow ribbon. The drizzle is a POST-SCOOP GARNISH — not a machine mix-in. Adding white chocolate to the pint before Respin would set into hard chunks that shatter unpleasantly against cold Creami. Keeping it as a post-scoop drizzle preserves the smooth ribbon and the cream-frosting identity moment. Serve immediately — the drizzle starts to firm as it cools against the cold pint.

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.
  • 1/2 TBSP Dutch cocoa — HALF the Mallow/Dubai charge. Do not stealth-double: the reduced cocoa is intentional so the red velvet emulsion + white-chocolate drizzle carry the identity.

If something fails

Base tastes like plain chocolate ice cream with red dye: You either doubled the Dutch cocoa OR under-dosed the red velvet emulsion. Verify 1/2 tbsp cocoa (not 1 tbsp) + full 1 tsp red velvet emulsion. Also check the emulsion brand — LorAnn is concentrated; some off-brand red velvet extracts are 2-3x weaker and need more volume to hit the identity note.

Base color is muted or brown, not rose-mauve: Emulsion under-dosed or the red velvet brand has low pigment. Add another 1/4 tsp red velvet emulsion + a couple drops of gel food coloring if you want the visual rose-mauve tone. LorAnn's red velvet has natural pigment; some naturals-only brands ship without the red.

White-chocolate drizzle set into a solid puddle instead of flowing: You used 2% milk instead of fat-free. Reheat the drizzle bowl for 5-10 more seconds, add another 1/2 tbsp fat-free milk, and stir until pourable. Next batch: use fat-free milk from the start.

White chocolate seized (grainy / split / oily): Overheated. White chocolate seizes above ~110°F. Restart with a fresh 1 tbsp chips + 1 tbsp fat-free milk and use 10-second bursts, stirring between each. Don't push past when it's smooth. If already seized, whisk in another 1 tsp warm fat-free milk to re-emulsify — sometimes works, sometimes doesn't.

White chocolate too thick, doesn't drizzle: Too little fat-free milk. Add another 1/2 tbsp fat-free milk (warm, not cold) and stir. Aim for a slow ribbon off the spoon, not a fast drizzle.

White chocolate too thin, runs off the scoops: Too much fat-free milk. Add another 1/2 tsp white chocolate chips and re-microwave 5-10 seconds to thicken back up. Milk-to-chocolate ratio matters.

Grainy or powdery after Regular Ice Cream (first spin): Expected on this flavor. Add 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. Press pieces INTO a well in the surface before Respin, not on top. If the pieces still get pulverized, cut larger (~3/8 inch) next time.

Icy or hard texture: Verify Fairlife 2% BASE (not fat-free — fat-free is only for the drizzle), 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).

Storage and reheating

Store: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Batch the chopped protein-brownie pieces ahead if desired (freeze in a small container). Melt the white chocolate FRESH per serving — reheated white-chocolate drizzle from the fridge seizes or splits on reheat.

Reheat: N/A — serve immediately after Respin + drizzle. If leftovers must refreeze, skip the white-chocolate drizzle on the second pass (that batch is done), level the surface first, and reprocess only when the frozen top is flat. Melt fresh white chocolate for any repeat serving — reheated drizzle from the fridge seizes or splits.

Lasts: Frozen pint (pre-spin) keeps 1 week. Chopped brownie in the freezer keeps 2+ weeks. Spun Creami keeps its texture for a few minutes; add the white-chocolate drizzle LAST and eat within 2-3 minutes.

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) + 1/2 tbsp Dutch cocoa (~10 cal / trace protein — HALF the Mallow/Dubai charge) + 1 tsp red velvet emulsion (~5 cal / 0g protein) + 1/3 red velvet protein brownie (~75 cal / 8g protein — the protein bump that ties Mallow's 48g headline, verify current label) + 1 tbsp white chocolate chips (~55 cal / trace protein — varies by brand) + 1 tbsp Fairlife fat-free milk (~5 cal / 1g protein) = ~380 cal / 47g protein raw sum. Rounds to the creator-provided ~370 / 48 target. Marked estimated. Verify exact Fairlife / whey isolate / Dutch cocoa / red velvet emulsion / red velvet protein brownie / white chocolate labels before publishing as label-verified. Compared to Crumbl Red Velvet Cookie Thins (Set of 2) as the reference flavor — the Creami version delivers similar flavor identity with high protein density (48g whole pint) vs the sugar-heavy cookie set. Not sponsored, not endorsed, not affiliated with Crumbl, LorAnn, Ninja, Fairlife, or any red-velvet-protein-brownie / white-chocolate brand. Allergens: dairy (milk + whey isolate) + egg (protein brownie) + wheat (protein brownie) + soy (protein brownie / white chocolate lecithin). NO TREE NUTS in this ep (unlike W3F2 Dubai which had pistachio) — verify labels before claiming free-of.

thesplitplate.com/cookbook/red-velvet-cookie-thins-creami

Red Velvet Cookie Thins Creami
CrumblCreamiCutSplit Cook Method™Creami

Red Velvet Cookie Thins Creami

CrumblCreamiCut Week 3, Flavor 3 — Week 3 finale. Rose-mauve red velvet protein Creami with fudgy protein-brownie pockets Respun through the pint and a POST-SCOOP white-chocolate drizzle. ~370 cal / 48g protein whole pint — original Creami adaptation inspired by the Crumbl Red Velvet Cookie Thins (Set of 2).

Make this when

You want a red velvet protein dessert with fudgy brownie pockets and a cream-frosting-adjacent white-chocolate drizzle finish, inspired by the Crumbl Red Velvet Cookie Thins (Set of 2) — as a whole-pint Creami with the macros a red velvet cookie doesn't offer. Ep. 9 of CrumblCreamiCut and the FINALE of Week 3 — closes the chocolate-adjacent Week 3 trilogy (Mallow W3F1 chocolate + Dubai W3F2 chocolate-pistachio + Red Velvet W3F3 chocolate-cream-cheese). This ep is a SYNTHESIS rather than a series-first: it stacks (a) protein-brownie Respin mix-in — the technique that made W3F1 Mallow work, (b) flavor emulsion in the pre-freeze base — introduced in W3F2 Dubai, (c) a NEW post-scoop white-chocolate drizzle finish, the first CCC ep to melt white chocolate as a drizzle carrier. Half the Dutch-cocoa charge (1/2 tbsp vs 1 tbsp in Mallow/Dubai) — the base is intentionally lighter so the red velvet emulsion + white-chocolate drizzle carry the identity, not the cocoa. Ties Mallow's 48g protein pint as the highest-protein CCC ep so far.

Total time
12 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin + 1 min white-chocolate drizzle
Yield
1 serving
Protein / serving
~48g
Cal / serving
~370
Allergens and safety

Contains: dairy, egg, wheat, gluten, soy

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

Flavor target

First spoon: subtle cocoa + red velvet emulsion note across the base — reads chocolate-adjacent, not straight chocolate. Bite: fudgy red velvet protein-brownie pieces distributed through the Respin land as cookie-crumb pockets. Top: warm white-chocolate drizzle over the scoops delivers the cream-cheese-frosting cue that separates red velvet from plain chocolate. Whole pint should taste like the Crumbl Red Velvet Cookie Thins deconstructed into ice cream — light cocoa + emulsion base + brownie pockets + white-chocolate drizzle, one bowl.

Ingredients

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

CREAMI BASE (series standard + red velvet twist)

RESPIN MIX-IN (added AFTER first spin)

POST-SCOOP WHITE-CHOCOLATE DRIZZLE (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 DUTCH COCOA

    1/2 tbsp Dutch-process cocoa powder. HALF the Mallow/Dubai charge (both used 1 tbsp) — the reduced cocoa lets the red velvet emulsion + white-chocolate drizzle carry the identity, not the cocoa. Straight cocoa charge would make it read as 'plain chocolate ice cream with red dye', which misses the red velvet cream-cheese identity.

  7. 7
    ADD RED VELVET EMULSION

    1 tsp red velvet emulsion. Full dose (not publish-corrected like W3F2 Dubai's 1/2 tsp pistachio emulsion). Red velvet emulsion is the identity carrier across the whole pint since there's no strong topping identity like Dubai's kataifi crunch — the emulsion has to do more work in the base here. LorAnn is the most common food-grade red velvet emulsion; also colors the base a rose-mauve tone from the natural red pigment.

  8. 8
    BLEND SMOOTH

    Immersion blender until completely smooth. Base should be a uniform rose-mauve tone — the Dutch cocoa + red velvet emulsion together read as a warm pink-brown, NOT deep chocolate and NOT bright red. Zero lumps, zero visible whey.

  9. 9
    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.

  10. 10
    REST 5 MIN + FIRST SPIN

    Pull the frozen 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 powdery; expected because the Respin (with brownie pieces) finishes the texture.

  11. 11
    CHOP BROWNIE

    Chop 1/3 of a red velvet 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 bar size has changed. Same technique family as W3F1 Mallow (which used the Cookie Monster Prime Bites brownie); this ep uses a RED VELVET protein brownie for flavor continuity with the base emulsion.

  12. 12
    ADD BROWNIE + RESPIN

    Make a well in the center of the first-spin pint and press the brownie pieces down into the well (better distribution than piling on top). Run one Respin cycle. Respin distributes the brownie pieces AND finishes the powdery texture from the first spin. Same technique family as W3F1 Mallow — different brownie flavor.

  13. 13
    RESPIN RESULT

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

  14. 14

    MELT WHITE CHOCOLATE + FF MILK: In a small microwave-safe bowl, combine 1 tbsp white chocolate chips + 1 tbsp Fairlife FAT-FREE ultra-filtered milk (NOT 2% — fat-free thins the drizzle to a pourable consistency; 2% would set thicker). Microwave in 10-15 second bursts, stirring between each, until fully smooth. Do not overheat — white chocolate seizes fast if boiled. Series-first: no prior CCC ep used a melted-white-chocolate drizzle finish.

  15. 15
    SCOOP

    Scoop the finished pint into a bowl. Rose-mauve Creami with visible red velvet brownie pockets pulled through the scoops.

  16. 16
    DRIZZLE + SERVE

    Pour the warm white-chocolate mixture over the scoops in a slow ribbon. The drizzle is a POST-SCOOP GARNISH — not a machine mix-in. Adding white chocolate to the pint before Respin would set into hard chunks that shatter unpleasantly against cold Creami. Keeping it as a post-scoop drizzle preserves the smooth ribbon and the cream-frosting identity moment. Serve immediately — the drizzle starts to firm as it cools against the cold pint.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — whole pint = 1 adult serving at ~370 cal / 48g protein. Ties W3F1 Mallow as the 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. If the kid isn't into brownie pieces or white-chocolate drizzle, serve just the base — the red velvet color reads as a fun 'pink ice cream' on its own. 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. 31/2 TBSP Dutch cocoa — HALF the Mallow/Dubai charge. Do not stealth-double: the reduced cocoa is intentional so the red velvet emulsion + white-chocolate drizzle carry the identity.

Go deeper

Storage and nutrition

Storage: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Batch the chopped protein-brownie pieces ahead if desired (freeze in a small container). Melt the white chocolate FRESH per serving — reheated white-chocolate drizzle from the fridge seizes or splits on reheat.

Reheat: N/A — serve immediately after Respin + drizzle. If leftovers must refreeze, skip the white-chocolate drizzle on the second pass (that batch is done), level the surface first, and reprocess only when the frozen top is flat. Melt fresh white chocolate for any repeat serving — reheated drizzle from the fridge seizes or splits.

Lasts: Frozen pint (pre-spin) keeps 1 week. Chopped brownie in the freezer keeps 2+ weeks. Spun Creami keeps its texture for a few minutes; add the white-chocolate drizzle LAST and eat within 2-3 minutes.

Watch the full cook

Brands I use

Fairlife
Fairlife
2% Ultra-Filtered Milk (base) + Fat-Free Ultra-Filtered Milk (drizzle)
Series-standard 2% for the base (same 1 cup + 1 serving whey isolate as W1F1 through W3F2). This ep also uses 1 tbsp Fairlife fat-free ultra-filtered milk in the white-chocolate drizzle — the ONLY CCC ep that requires two different milk fat levels. Both are Fairlife because ultra-filtered milk blends smoother than store-brand, but any 2% + any fat-free works. Not sponsored.
Dutch-process cocoa (any brand)
1/2 tbsp per pint — HALF the Mallow/Dubai charge
Reduced cocoa is intentional. Common brands: Droste, Guittard, Rodelle, King Arthur. Standard Dutch-process; NOT black cocoa (which is W3F1 Mallow's carrier). Not sponsored.
Red velvet emulsion (LorAnn or similar)
1 tsp per pint — full dose, not publish-corrected
Red velvet identity carrier. LorAnn is the most common food-grade red velvet emulsion; OliveNation and Amoretti also sell food-grade versions. 1 tsp is the full dose (unlike W3F2 Dubai's 1/2 tsp corrected pistachio emulsion — different emulsion strengths). Not sponsored.
Red velvet protein brownie
Red velvet protein brownie
1/3 of a bar per pint (~75 cal)
Flavor-matched Respin mix-in. Verify the current package weight and macros — different brands ship different bar sizes. Not sponsored.
White chocolate chips (any brand)
1 tbsp per pint — for the drizzle
The drizzle carrier. Ghirardelli, Nestlé Toll House, Guittard all work. Skip 'white chocolate flavored' chips (candy melts) — those don't melt as smoothly. 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. Not sponsored.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Red velvet#Chocolate#Make-ahead