THE SPLIT PLATE / RECIPE

Shirley Temple Cookie Creami

CrumblCreamiCut Week 5, Flavor 3 (WEEK 5 FINALE / Ep. 15) — Shirley-Temple-inspired protein Creami: base carries lime gelatin + vanilla + brown-butter emulsion pre-freeze, mix-in is HighKey vanilla wafers via Respin, finished with a restrained 1/3 oz regular grenadine drizzle + one maraschino cherry. 340 cal / 43g protein whole pint.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~340 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)

  • 1/3 oz regular grenadine syrup (light drizzle only)
  • 1 maraschino cherry

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

  • 1 tsp lime gelatin mix (Jell-O filmed)
  • 1/2 tsp vanilla
  • 1/4 tsp brown-butter emulsion

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

  • 0.5 oz (14g) HighKey vanilla wafers (~60 cal)

Allergens: dairy, eggs, tree-nuts. Packaged labels vary — HighKey's current vanilla wafer formula typically lists butter, egg whites, and almond flour; verify the physical package before publishing final allergen or gluten free tags. Do not apply a gluten free tag unless every packaged ingredient is confirmed on its current label.

You want the Shirley-Temple-inspired protein Creami finale of CrumblCreamiCut Week 5. Same 1 cup Fairlife + whey + guar + salt foundation as the series. The twist: lime gelatin, vanilla, and brown-butter emulsion all go into the base pre-freeze, HighKey wafers go in via Respin, and grenadine + cherry finish the scoop. Ep. 15 and the Week 5 finale — closes the W5F1 Pink Berry → W5F2 Nilla Bean Float → W5F3 Shirley Temple trilogy.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt + lime gelatin + vanilla + brown-butter emulsion. Immersion blender until completely smooth. Zero lumps.
  2. 2.LIME GELATIN NOTE. 1 tsp of Jell-O lime gelatin goes into the base pre-freeze. Used as a texture-only additive (echoing W2F3 Key Lime, but the lime here is a background note, not the flavor identity). Noticeably improved the finished texture — may be tested in the standard series base.
  3. 3.BROWN-BUTTER + VANILLA. 1/4 tsp brown-butter emulsion + 1/2 tsp vanilla supply the buttery cookie note. Emulsion holds through freezing better than butter itself.
  4. 4.POUR + FREEZE (24 HR). Pour into a Creami pint below the max-fill line. Freeze upright and level for a full 24 hours.
  5. 5.REST + SPIN. Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream. Powdery after the first spin is expected — the Respin fixes it.
  6. 6.MIX-IN WAFERS. Make a narrow center well. Drop in 0.5 oz (14g) of HighKey vanilla wafers. Run RESPIN without adding liquid.
  7. 7.SCOOP + GRENADINE. Scoop into a bowl. Drizzle 1/3 oz of regular grenadine LIGHTLY over the top — sugar-containing syrup, intentionally restrained, and never added to the frozen base.
  8. 8.TOP + SERVE. Finish with one maraschino cherry. Eat immediately — the wafer crunch is best in the first 2-3 minutes.

Keys to success

  • 1 tsp lime gelatin, not more. Lime here is a texture-only additive and a background note; heavier doses shift the identity toward a lime dessert.
  • 1/4 tsp brown-butter emulsion carries the cookie note — do not sub with butter (won't hold through freezing).

If something fails

Lime reads too strong: Confirm 1 tsp gelatin (level measure), not a heaped tsp. If still too forward, drop to 3/4 tsp next round.

Cookie note doesn't read: Confirm brown-butter emulsion (not butter, not butter extract). LorAnn's is a common filmed brand. 1/4 tsp is the floor — going below loses the cookie identity.

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.

Grenadine tastes syrupy / too sweet: 1/3 oz LIGHT drizzle only. Larger pours overwhelm the base.

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

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 + grenadine drizzle + cherry. Wafer 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 HighKey wafers doesn't refreeze well — the wafer crunch collapses on the second freeze.

Estimated nutrition

~340 cal | ~43g protein.

~340 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) + 0.5 oz HighKey vanilla wafers (~60 cal / 4g protein — HighKey label) + 1/3 oz regular grenadine (~40 cal / 0g protein) + 1 maraschino cherry (~10 cal / 0g protein) + trace from monk fruit + guar + salt + vanilla + brown-butter emulsion + lime gelatin = ~340 cal / 42g protein raw component sum. The delta to 340 / 43 is within brand-label variance for Fairlife, whey isolate, and HighKey. Verify current labels before publishing as label-verified.

thesplitplate.com/cookbook/shirley-temple-cookie-creami

Shirley Temple Cookie Creami
CrumblCreamiCutCreami

Shirley Temple Cookie Creami

CrumblCreamiCut Week 5, Flavor 3 (WEEK 5 FINALE / Ep. 15) — Shirley-Temple-inspired protein Creami: base carries lime gelatin + vanilla + brown-butter emulsion pre-freeze, mix-in is HighKey vanilla wafers via Respin, finished with a restrained 1/3 oz regular grenadine drizzle + one maraschino cherry. 340 cal / 43g protein whole pint.

Make this when

You want the Shirley-Temple-inspired protein Creami finale of CrumblCreamiCut Week 5. Same 1 cup Fairlife + whey + guar + salt foundation as the series. The twist: lime gelatin, vanilla, and brown-butter emulsion all go into the base pre-freeze, HighKey wafers go in via Respin, and grenadine + cherry finish the scoop. Ep. 15 and the Week 5 finale — closes the W5F1 Pink Berry → W5F2 Nilla Bean Float → W5F3 Shirley Temple trilogy.

Total time
10 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~43g
Cal / serving
~340
Allergens and safety

Contains: dairy, eggs, tree-nuts

  • Packaged labels vary — HighKey's current vanilla wafer formula typically lists butter, egg whites, and almond flour; verify the physical package before publishing final allergen or gluten free tags.
  • 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.

Regular (sugar containing) grenadine is used as a topping. Recipe is not sugar free.
Flavor target

First scoop: lime + vanilla + brown-butter cookie note carried by the base. Middle: wafer pockets from Respin. Top: restrained cherry-grenadine cue + one maraschino cherry. Reads like a Shirley Temple soda paired with a butter cookie — in whole-pint protein Creami form. The finished pint tasted excellent.

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 + lime gelatin + vanilla + brown-butter emulsion. Immersion blender until completely smooth. Zero lumps.

  2. 2
    LIME GELATIN NOTE

    1 tsp of Jell-O lime gelatin goes into the base pre-freeze. Used as a texture-only additive (echoing W2F3 Key Lime, but the lime here is a background note, not the flavor identity). Noticeably improved the finished texture — may be tested in the standard series base.

  3. 3
    BROWN-BUTTER + VANILLA

    1/4 tsp brown-butter emulsion + 1/2 tsp vanilla supply the buttery cookie note. Emulsion holds through freezing better than butter itself.

  4. 4
    POUR + FREEZE (24 HR)

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

  5. 5
    REST + SPIN

    Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream. Powdery after the first spin is expected — the Respin fixes it.

  6. 6
    MIX-IN WAFERS

    Make a narrow center well. Drop in 0.5 oz (14g) of HighKey vanilla wafers. Run RESPIN without adding liquid.

  7. 7
    SCOOP + GRENADINE

    Scoop into a bowl. Drizzle 1/3 oz of regular grenadine LIGHTLY over the top — sugar-containing syrup, intentionally restrained, and never added to the frozen base.

  8. 8
    TOP + SERVE

    Finish with one maraschino cherry. Eat immediately — the wafer crunch is best in the first 2-3 minutes.

Three keys to success

  1. 1Level 1/8 tsp guar gum — heaped = gummy.
  2. 21 tsp lime gelatin, not more. Lime here is a texture-only additive and a background note; heavier doses shift the identity toward a lime dessert.
  3. 31/4 tsp brown-butter emulsion carries the cookie note — do not sub with butter (won't hold through freezing).

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 + grenadine drizzle + cherry. Wafer 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 HighKey wafers doesn't refreeze well — the wafer 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.
Jell-O
Lime Gelatin Mix (1 tsp in base)
Texture-only additive. Noticeably improved the finished texture on filming — the creator may test it in the standard series base going forward. The lime is a background note, not the flavor identity carrier.
LorAnn
Brown-Butter Emulsion (1/4 tsp)
Buttery cookie note that holds through freezing. Emulsion beats extract for freezer-stable flavor. 1/4 tsp is the floor.
HighKey
Vanilla Wafers (0.5 oz mix-in)
Strongest crunch payoff of the wafer options tested. ~60 calories for the 0.5 oz dose. Filmed brand — verify current packaging label for allergens (butter, egg whites, almond flour typical).
Rose's
Grenadine Syrup (1/3 oz topping)
Regular (sugar-containing) grenadine, intentionally restrained. First CCC episode to use a sugar-containing topping — kept as a light 1/3 oz drizzle and never mixed into the frozen base.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead