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  • Writer's pictureKelly

Barbie Mochi Ice Cream (Vegan, Gluten-Free, Refined Sugar Free, Naturally Colored, High Protein)

Barbie recipe #2 out of 3!! Check out my first Barbie recipe, here (a Barbie-inspired cocktail/mocktail!). This recipe for mochi ice cream is vegan, gluten-free, and refined sugar free, made with fruit-sweetened ice cream. And the pink color is 100% natural! The ice cream is cherry-flavored and the mochi dough is raspberry-flavored, and the mochi dough is made with optional vegan protein powder. The sweet chewy dough perfectly complements the creamy flavorful ice cream. You just gotta try it! Make this (fairly) simple dessert to be instantly transported to Barbieland!

Believe it or not, this recipe is the first time I've ever tried any kind of mochi (for real)! And, let me tell you, it was love at first bite! <3 The chewy mochi texture juxtaposed by the creamy ice cream is impeccable, and the flavors in these Barbie Mochi Ice Cream pair really well. Plus that pink color is just too fun!!

And yes, these mochi ice cream are 100% vegan, gluten-free, refined sugar free (the ice cream is even fruit-sweetened!), and naturally colored! Plus they have a good amount of protein too. And for this recipe, I used the easy 2-minute microwave method to make the mochi dough.

The ice cream for this mochi is cherry flavored, sweetened with dates, and is honestly delicious. The mochi dough is great too: it's über chewy, sweet, raspberry-flavored, and can be made with or without protein powder (it's sweetened with maple sugar). The natural color in both the ice cream and mochi dough comes from dragon fruit powder (pitaya powder).

Wanna see a sneak preview of a new recipe I'm working on? Keep reading!

Currently I'm trying to perfect macarons that are vegan, gluten-free, AND refined sugar free. I haven't seen this attempted anywhere online, so I want to be the first to make vegan gluten-free macarons that are entirely refined sugar free. I'm also working on making vegan date-sweetened macarons, which is quite the challenge! Some photos from my macaron experiments:

Attempt 1: Blueberry Macarons (using a pseudo-macaron-type recipe):

Attempt 2: Butterbeer Macarons (using my own authentic vegan refined sugar free Italian macaron recipe, but they didn't cook properly):

Attempt 3: Date-Sweetened Green Bear-Shaped Macarons (based on a character from one of my novels!) (using my own authentic vegan date-sweetened Italian macaron recipe, but the batter was too thick and they didn't cook properly. They were still adorable though!):

I still have a lot of work to do with vegan refined sugar free macarons, but it's at least fun trying!!

Back to the Barbie Mochi Ice Cream:


For the fruit-sweetened cherry ice cream, the raw cashews can be substituted with raw unsalted almonds. You might be able to get away with raw unsalted macadamias instead. Just make sure whatever nuts you use, they're raw, unsalted, and unsweetened. Instead of Medjool dates, you can use any variety of dates you wish, such as Deglet Noor. The Medjool dates can be replaced with 2/3 cup plus more to taste of your sticky sweetener of choice, e.g. pure maple syrup, agave nectar, coconut nectar, yacón syrup, OR honey (if not strictly vegan) (read important section in bold below if using a sticky sweetener). You might be able to get away with date syrup, but I can't guarantee 100% that this will work (because date syrup is robust and molasses-y in flavor). If using a sticky sweetener instead of the dates, adjust the recipe by using 10 Tbsp // 150 ml homemade thick plant milk, 70 ml // 1/4 cup melted coconut oil, and 35 gr // 2 Tbsp almond butter. I haven't tried this recipe with granulated sweeteners, and therefore have no recommendations on how to use those as a substitute.

You can use either homemade thick/extra creamy cashew milk OR homemade thick/extra creamy almond milk OR you can sub homemade thick/extra creamy coconut milk OR your unsweetened plant milk of choice (homemade or store-bought, preferably thick/extra creamy), such as oat milk, rice milk, soy milk, pea milk, hemp milk, Brazil nut milk, etc. Just make sure it's unsweetened. The coconut oil shouldn't be substituted as it's key for the texture and flavor of this ice cream. Likewise, the almond butter shouldn't be substituted either, as it adds depth of flavor, a more stable texture, and a fuller flavor, but you may use raw or roasted almond butter, salted or unsalted. In place of the almond butter, you can try unsweetened creamy cashew butter, unsweetened creamy sunflower seed butter, hazelnut butter, PB (for a PB + J sort of thing), OR coconut butter ("coconut manna") might work, but there's no guarantees on this last one. If you must, you can sub the nut/seed butter with the same amount of coconut oil. The fresh cherries are kinda key because this is cherry ice cream inside the mochi, but you may use whatever kind of fresh fruit you want instead, such as fresh raspberries, fresh strawberries, fresh blueberries, fresh blackberries, fresh mango, fresh pineapple, etc. (just note that the flavor and color of the ice cream will change depending on the fruit you use). The vanilla extract can be substituted with an equivalent amount of scraped vanilla bean, pure ground vanilla beans, OR sugar-free vanilla powder/paste/syrup. The almond extract is key for the flavor, and I do not recommend omitting it. The pinch of sea salt can be replaced with a pinch of table salt or can be omitted. The dragon fruit powder is optional and is to make the ice cream a brighter shade of pink, but you can use an equivalent amount of beet powder OR vegan/natural/GF/sugar-free pink or red food coloring instead.

In reality, for the ice cream inside of the mochi dough for this recipe, you can use any flavor of vegan, refined sugar free store-bought or homemade ice cream (preferably pink-colored).

For the raspberry mochi dough, you can use sweet rice flour AKA glutinous rice flour. Do not replace this with any other type of flour. The vegan refined sugar free vanilla protein powder is 100% optional, you can omit it if you want (and make sure you reduce the water by 1 Tbsp). If using the protein powder, just make sure it's plant-based, refined sugar free or better yet unsweetened, and preferably vanilla flavored or unflavored. The maple sugar is preferable, but can be replaced with coconut sugar. The filtered water can't be substituted. The prickly pear juice can be replaced with the same amount of water (10 Tbsp total of filtered water) OR your unsweetened fruit juice of choice. The dragon fruit powder is necessary for that characteristic Barbie pink hue, but you can use natural/vegan/GF/sugar-free red or pink food coloring OR your natural pink superfood colorant of choice instead until your desired shade of pink is reached. The raspberry extract is technically optional (it serves to flavor the mochi dough raspberry), but highly recommended. Instead, you can use natural strawberry extract OR natural cherry extract OR your natural extract of choice. If you must, you may omit it (but the mochi dough won't be flavored). The tapioca starch for kneading the dough and dusting can be replaced with cornstarch OR arrowroot starch OR potato starch.

Fall is Almost Upon Us!

Summer is fading fast and fall has almost awakened... which means TONS of delish fall recipes heading to The Dimpled Date soon!! But I don't want to let go of summer just yet. I have a very summery recipe on its way to The Dimpled Date ASAP, so stay tuned for a refreshing treat that screams summer :)

Thanks for visiting, like this post and let me know in the comments how you liked this recipe!

As always,

Enjoy! <3


Barbie Mochi Ice Cream (Vegan, GF, Refined Sugar Free, Naturally Colored, High Protein)

Soak Time: overnight OR technically 2 hours in hot water

Prep Time: 45 minutes

Cook Time: 3 minutes (microwave)

Chill Time: 8 hours or overnight (for the ice cream), 20 to 30 minutes (for the assembled mochi)

Total Time: at least 11 hours (I know this sounds intimidating, but it's mainly inactive soaking and chilling time for the ice cream)

Servings: 6

Ingredients (for the cherry ice cream):

-1/2 cup // 70 grams raw unsalted cashews, soaked overnight in cold water w/ a pinch of salt OR technically 1 hour in hot water (can sub raw unsalted almonds OR raw unsalted macadamias)

-1 heaping cup // 150 grams dates soaked 2 hours in hot water (OR in cold water overnight)*

-3/4 cup PLUS 1 Tbsp // 200 ml homemade unsweetened thick/extra creamy cashew milk OR 200 ml homemade unsweetened thick/extra creamy almond milk OR 200 ml homemade unsweetened thick/extra creamy coconut milk OR 200 ml store-bought unsweetened almond milk/plant milk of choice (pref. extra-creamy) (but store-bought won't yield quite the same texture)**

-2 cups // 300 grams fresh dark sweet cherries, pitted (can sub defrosted unsweetened frozen dark sweet cherries // you can use up to 2 1/3 cups // 350 grams fresh or defrosted frozen cherries for a stronger cherry flavor)

-1/2 cup (measured before melting) // 125 ml (melted before measuring) coconut oil, melted

-1/4 cup // 55 grams unsweetened creamy almond butter (can sub unsweetened creamy cashew butter OR unsweetened creamy sunflower butter OR unsweetened creamy nut/seed butter of choice)

-1/2 tsp vanilla extract

-1 tsp almond extract

-pinch sea salt

-1 Tbsp dragon fruit powder OR enough natural/vegan pink or red food coloring of choice to color desired shade of pink (optional // for a more vibrant shade of pink)

Ingredients (for the pink raspberry mochi dough):

-9 Tbsp sweet rice flour (AKA glutinous rice flour)

-1/2 scoop (abt 1 1/2 Tbsp) vanilla or unflavored vegan protein powder of choice (optional // make sure it's plant-based & refined sugar free or better yet unsweetened // if not using, reduce water by 1 Tbsp)

-3 Tbsp maple sugar (NOT syrup, you want the crystallized sugar form instead) OR 3 Tbsp coconut sugar

-7 Tbsp filtered water

-3 Tbsp unsweetened prickly pear juice AKA cactus water (can sub with additional filtered water OR unsweetened fruit juice of choice)

-1/2 Tbsp dragon fruit powder OR enough natural/vegan pink or red food coloring of choice to color desired shade of pink

-1/2 tsp natural raspberry extract (optional, to flavor dough // can sub natural cherry extract OR natural strawberry extract)

-6 Tbsp tapioca starch, for dusting (can sub cornstarch OR potato starch OR arrowroot starch)


1. Make sure you've soaked the nuts and dates for the cherry ice cream ahead of time. Ensure that you've made the homemade plant milk for the cherry ice cream too (if using homemade plant milk). See the "Notes" section, below, for how to make homemade plant milk. If using defrosted frozen cherries for the ice cream, make sure you've defrosted the frozen cherries in the fridge overnight.

2. Make the fruit-sweetened cherry ice cream: Add all ingredients for the ice cream, EXCEPT the coconut oil, almond butter, and dragon fruit powder to a high-speed blender like a Vitamix, or a food processor will work too. Blend on high using a tamper as needed, stopping and scraping down the sides as necessary until the mixture is as smooth and uniform as possible.

3. On a low speed setting, drizzle in the melted coconut oil and scoop the almond butter into the ice cream through the tamper hole (in a Vitamix/blender lid) or feeder tube hole (in a food processor lid), blending until just incorporated. Turn the speed to high and blend for 10 to 15 seconds.

4. Check the color of the ice cream. If you're satisfied with the shade of pink it is, go to the next step. If you want a brighter shade of pink, add the dragon fruit powder and blend on high until the color is incorporated.

5. Transfer the ice cream to a freezer-safe large glass bowl/dish OR an ice cream container and place in the freezer.

6. Every 30 minutes to 1 hour, remove the ice cream from the freezer and stir/mix it manually with a spoon or spatula. Then return back to the freezer immediately. Repeat this step 2 to 3 more times (so, stir it a total of 3 to 4 times, once every 30 minutes to 1 hour). The purpose of this step is to get an über creamy texture (like gelato) and to prevent ice crystals from forming.

7. Allow the ice cream to freeze 8 more hours or overnight until completely solid.

8. Later or the next day, defrost the cherry ice cream at room temp until just scoopable.

9. Using a 1.5 Tbsp cookie scoop or 1 Tbsp measuring spoon, scoop up a ball of the ice cream and place on a lined plate or in an airtight container. Repeat until you have 6 balls of ice cream total (you'll have leftover ice cream). Place the ice cream balls in the freezer to freeze solid.

10. For the mochi: in a microwave-safe bowl, whisk together the sweet rice flour, protein powder (if using), maple sugar, water, prickly pear juice, dragon fruit powder, and raspberry extract. Dissolve everything completely.

11. Cover the bowl with plastic wrap and poke holes in the plastic wrap with a toothpick. Microwave at full power for 2 minutes (microwaving for 2 minutes at full power heat treats the rice flour and cooks it, that's why the rice flour is safe to eat in this no-bake mochi).

12. Remove from the microwave and mix with a wet spatula. Cover and microwave an additional 30 seconds until the dough is stretchy and sticky and just starts to look slightly translucent. Allow the mochi dough to cool a little until workable.

13. Transfer the mochi dough to a tapioca starch-dusted surface, cutting board, or parchment paper. Sprinkle the dough with a little tapioca starch. Divide the dough into 6 equal parts, and flatten each into a circular shape. Remove the cherry ice cream balls from the freezer and add one ice cream ball to the center of each mochi circle.

14. Pinch the four corners of the dough of each mochi together, pinching the dough around the ice cream until it's sealed. Brush the other side of the mochi with starch, then brush off the excess.

15. Place in the freezer for at least 20 to 30 minutes.

16. Defrost at room temp long enough for the ice cream to soften, at least 15 to 20 minutes, before serving.

17. Serve with a dairy-free rose latte, Barbie boba (recipe coming soon!), or refined sugar free dragon fruit lemonade, to make all your Barbie dreams come true. Serve! Enjoy!

Store leftovers in an airtight container in the freezer. Defrost at room temp at least 15 to 20 minutes before serving.


*see "Substitutions" section of this post, above, for how to sweeten the ice cream with maple syrup or a sticky sweetener instead of dates (and be sure to read the sections in bold)

**to achieve the extra thick almond milk/cashew milk consistency, use a ratio of 1 part soaked raw nuts to 1 part water and blend, then strain thru a nut milk bag. It will be extremely thick, but this makes the resulting plant milk über rich and creamy, which translates to SUPER creamy gelato consistency. If making homemade thick coconut milk, use a ratio of the meat of 1 brown coconut to 2 cups water OR 2 cups shredded coconut to 2 cups water, blend, then strain thru a nut milk bag.

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