I made vegan ice cream for the first time. The recipe:
- 350 g peeled bananas,
- frozen 100 g raspberries,
- frozen 100 g coconut cream
- 50 g agave syrup
I put everything through the high speed blender, until it was finely pureed. The texture was like soft serve ice cream, and it was rather prone to quick melting. It had practically no overrun. I put it in a glass container in the freezer overnight, the way I do with churned dairy ice cream.
Now the ice cream is somewhat difficult to break out of the container, certainly more so than churned ice cream. And it melts in the mouth to an unpleasant, chalky texture with a strong banana taste and almost no coconut flavor (the recipe was advertised as coconut-raspberry flavor).
This is not the first time I've seen banana based vegan ice cream recipes, but it's the first time I make one. Is it normal for them to get chalky? If not, what caused it? The raspberry seeds? The frozen coconut cream?
Also, if I want something softer, would this type of recipe be suitable for churning, and if I churn it, can I expect a creamier result?