THE SPLIT PLATE / RECIPE

Vanilla Chocolate Gelato Cookie Creami

Crumbl Creami Cut Week 7 — Vanilla Chocolate Gelato Cookie protein Creami with a brown-sugar base and the recipe-specific mix-ins.

YIELD1 serving
TOTAL TIME12 min active + 24 hr freeze + 5 min counter rest
COOK METHODSee method
EST. / SERVING~360 cal | ~42g protein
KEY TO SUCCESS: Waffle cone splits 50/50 — half through Respin (post-spin, no liquid), half broken on top after drizzle. Both halves count in the 360-cal total.

Ingredients

CREAMI BASE

  • 1 cup Fairlife 2% ultra-filtered milk
  • 2 tbsp brown-sugar monk fruit / erythritol sweetener
  • 1 serving unflavored whey isolate (~28g protein — adjust by brand)
  • 1/8 tsp guar gum (level measure)
  • 1 pinch salt

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

  • 1/2 waffle cone (break in AFTER Regular Ice Cream cycle)

FINISH (post-scoop)

  • Sugar-free chocolate syrup, to taste (drizzle)
  • 1/2 waffle cone, broken over the scoops
  • 40 calories worth of shaved chocolate

Allergens: dairy, wheat, gluten. Packaged labels vary — verify current waffle cone, syrup, chocolate, and whey isolate labels before publishing final allergen or diet tags. Formulations drift. May contain soy, egg, or tree nuts depending on cone, syrup, and chocolate brand. Check the current package's allergen line if managing those allergies. Do not apply a gluten free tag — waffle cones typically contain wheat.

You want a Crumbl Vanilla Chocolate Gelato Cookie whole-pint protein dessert — Week 7 Flavor 2 (Ep. 20) of CrumblCreamiCut. Same 1 cup Fairlife + whey + guar + salt foundation as the series with the brown-sugar monk fruit swap. Ep. 20 refines the topping: instead of chocolate chips (Ep. 19), thin shaved chocolate spreads the chocolate across every bite. The split-cone move — half through Respin for crunch, half broken on top — gives you two crunch tiers in one pint.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + brown-sugar monk fruit + whey isolate + guar gum + salt. Immersion blender until completely smooth. Brown-sugar sweetener is the Week 7 swap — matches the reference cookie's brown-sugar profile.
  2. 2.POUR + FREEZE (24 HR). Pour into a Creami pint below the max-fill line. Freeze upright and level for a full 24 hours.
  3. 3.REST + SPIN. Pull the pint, rest at ROOM TEMPERATURE for 5 minutes. Process on Regular Ice Cream cycle.
  4. 4.ADD WAFFLE CONE AFTER SPIN. Break half a waffle cone into rough chunks. Make a narrow center well in the spun Creami, drop the chunks in.
  5. 5.RESPIN — NO LIQUID. Run Respin WITHOUT adding liquid. No-liquid Respin is what preserves the waffle-cone crunch; adding liquid softens the cone.
  6. 6.SCOOP. Scoop the Respun Creami into a bowl.
  7. 7.DRIZZLE. Drizzle sugar-free chocolate syrup over the scoops. Move around the bowl so the drizzle laces the scoops rather than pooling in the center.
  8. 8.SECOND CONE TIER. Crumble the remaining half waffle cone directly over the scoops for a second crunch tier.
  9. 9.SHAVED CHOCOLATE + EAT. Finish with 40 calories worth of THIN shaved chocolate — shavings reach more bites than chips do at the same calorie budget. Eat immediately.

Keys to success

  • Brown-sugar monk fruit sweetener, not the standard series sweetener. Week 7 sweetener swap matches the reference cookie's brown-sugar profile.
  • Shaved chocolate, not chocolate chips. Thin shavings reach more bites at the same 40-calorie topping budget — this is Ep. 20's technique addition.

If something fails

Waffle cone lost its crunch: Liquid was added at Respin, OR the pint sat too long after topping. No liquid on the second spin; eat immediately after the shaved-chocolate finish.

Chocolate only tastes like it's in one spot: Shavings need to be THIN — a microplane or vegetable peeler works better than a knife. Thick chunks behave like chips and clump in a few bites.

Base is grainy after first spin: Guar dose was heavy. Verify level 1/8 tsp guar. If still grainy, re-Respin once more without liquid.

Recipe reads too sweet or too flat: Brown-sugar monk fruit doses vary by brand. Filmed at 2 tbsp — pull to 1.5 tbsp for a mellower read, or push to 2.5 tbsp for a cookie-cue peak.

Drizzle pools in one spot: Drizzle from a spoon rather than the bottle, and move around the perimeter of the scoops instead of squeezing in the center.

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

Cone tastes stale after topping: Waffle cones absorb humidity fast — keep the second half sealed until the moment you break it over the scoops.

Storage and reheating

Store: Keep the base frozen until processing. Once spun + finished, eat after the final Respin + topping for the intended texture. Waffle-cone crunch holds ~2-3 min before the frozen scoop starts to soften it.

Reheat: N/A on the Creami — serve immediately after Respin + topping.

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

Estimated nutrition

~360 cal | ~42g protein.

360 cal / 42g protein per whole finished pint (single serving). Creator-supplied macros — scope includes both half-cone portions, the sugar-free chocolate drizzle, and the 40-calorie shaved-chocolate topping. Component check: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — brand-dependent) + 1 waffle cone split 50/50 (~60-80 cal / 0-2g protein — brand-dependent) + sugar-free syrup drizzle (~0-15 cal) + 40 cal shaved chocolate + trace from brown-sugar monk fruit + guar + salt ≈ ~330-365 cal / 38-42g protein raw component sum. The delta to 360 / 42 is within brand-label variance for cones, whey, and syrup. Verify current packaged labels before publishing as label-verified.

thesplitplate.com/cookbook/vanilla-chocolate-gelato-cookie-creami

Vanilla Chocolate Gelato Cookie Creami
CrumblCreamiCutCreami

Vanilla Chocolate Gelato Cookie Creami

Crumbl Creami Cut Week 7 — Vanilla Chocolate Gelato Cookie protein Creami with a brown-sugar base and the recipe-specific mix-ins.

Make this when

You want a Crumbl Vanilla Chocolate Gelato Cookie whole-pint protein dessert — Week 7 Flavor 2 (Ep. 20) of CrumblCreamiCut. Same 1 cup Fairlife + whey + guar + salt foundation as the series with the brown-sugar monk fruit swap. Ep. 20 refines the topping: instead of chocolate chips (Ep. 19), thin shaved chocolate spreads the chocolate across every bite. The split-cone move — half through Respin for crunch, half broken on top — gives you two crunch tiers in one pint.

Total time
12 min active + 24 hr freeze + 5 min counter rest
Yield
1 serving
Protein / serving
~42g
Cal / serving
~360
Allergens and safety

Contains: dairy, wheat, gluten

  • Packaged labels vary — verify current waffle cone, syrup, chocolate, and whey isolate labels before publishing final allergen or diet tags. Formulations drift.
  • May contain soy, egg, or tree nuts depending on cone, syrup, and chocolate brand. Check the current package's allergen line if managing those allergies.
  • Do not apply a gluten free tag — waffle cones typically contain wheat.

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

Flavor target

First scoop: brown-sugar-forward from the sweetener swap + sugar-free chocolate drizzle lacing the top. Middle: waffle-cone chunks distributed by no-liquid Respin — the crunch is intact. Top: cracked waffle cone tier + thin shaved chocolate distributing across every bite. The Ep. 20 finish (shavings vs Ep. 19's chips) is the technique addition — more chocolate contact per bite for the same 40-calorie topping budget.

Ingredients

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

CREAMI BASE

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

FINISH (post-scoop)

Method

  1. 1
    BLEND BASE

    Combine Fairlife 2% milk + brown-sugar monk fruit + whey isolate + guar gum + salt. Immersion blender until completely smooth. Brown-sugar sweetener is the Week 7 swap — matches the reference cookie's brown-sugar profile.

  2. 2
    POUR + FREEZE (24 HR)

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

  3. 3
    REST + SPIN

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

  4. 4
    ADD WAFFLE CONE AFTER SPIN

    Break half a waffle cone into rough chunks. Make a narrow center well in the spun Creami, drop the chunks in.

  5. 5
    RESPIN — NO LIQUID

    Run Respin WITHOUT adding liquid. No-liquid Respin is what preserves the waffle-cone crunch; adding liquid softens the cone.

  6. 6
    SCOOP

    Scoop the Respun Creami into a bowl.

  7. 7
    DRIZZLE

    Drizzle sugar-free chocolate syrup over the scoops. Move around the bowl so the drizzle laces the scoops rather than pooling in the center.

  8. 8
    SECOND CONE TIER

    Crumble the remaining half waffle cone directly over the scoops for a second crunch tier.

  9. 9
    SHAVED CHOCOLATE + EAT

    Finish with 40 calories worth of THIN shaved chocolate — shavings reach more bites than chips do at the same calorie budget. Eat immediately.

Three keys to success

  1. 1Waffle cone splits 50/50 — half through Respin (post-spin, no liquid), half broken on top after drizzle. Both halves count in the 360-cal total.
  2. 2Brown-sugar monk fruit sweetener, not the standard series sweetener. Week 7 sweetener swap matches the reference cookie's brown-sugar profile.
  3. 3Shaved chocolate, not chocolate chips. Thin shavings reach more bites at the same 40-calorie topping budget — this is Ep. 20's technique addition.

Go deeper

Storage and nutrition

Storage: Keep the base frozen until processing. Once spun + finished, eat after the final Respin + topping for the intended texture. Waffle-cone crunch holds ~2-3 min before the frozen scoop starts to soften it.

Reheat: N/A on the Creami — serve immediately after Respin + topping.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with cone 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.
Any waffle cone
1 waffle cone, split 50/50 (Respin + topping)
The whole waffle cone splits across the pint. Half through no-liquid Respin holds crunch; half broken on top adds a second crunch tier. A full cone in either spot inflates macros beyond the 360 cal budget.
Sugar-free chocolate syrup
To taste, post-scoop drizzle
Sugar-free syrup laces the scoops without pushing calories. Any brand works — verify the label carbs.
Shaved chocolate
40 calories worth, topping
Ep. 20's technique addition — thin shavings from a microplane or vegetable peeler reach more bites than chips do at the same calorie budget. Use any dark or semi-sweet bar and shave to order.
Brown-Sugar Monk Fruit Sweetener
2 tbsp in the base
Week 7 sweetener swap — brown-sugar monk fruit matches the reference gelato cookie's brown-sugar profile. Any brand works (Lakanto Golden, Whole Earth Brown Sugar Blend, etc.).
Unflavored Whey Isolate
1 serving in the base
Protein spine — ~28g protein per serving, brand-dependent. Isolate (not concentrate) reads cleaner.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead#Chocolate lover