2 servings ~ $1.13 per serving

ice cream

2 bananas, frozen in chunks ($.30)

2 tbsp cocoa or cacao powder ($.40)

pinch salt

water for blending

fudge sauce

3 tbsp agave (or date paste) ($.30)

3 tbsp olive oil ($.30)

2 tbsp cocoa or cacao powder ($.20)

pinch salt

toppings

1 banana, sliced in half both ways ($.15)

4 chopped strawberries ($.20)

2 tbsp chopped walnuts ($.20)

This chocolate sauce is like the really thick fudge found in jars. Very yummy with banana ice cream over sliced bananas.

Mix up the sauce first. It only takes a minute. Stir together the agave or date paste,

olive oil, cocoa/cacao powder, and salt. Stir well until creamy and

gooey and set aside. I suppose a bigger batch would last quite a while

in the refrigerator, since there’s really nothing in it to go bad. But I

can’t imagine it lasting even a day around here.

Put the frozen banana chunks in a food processor with a pinch of salt

and the 3 tbsp cocoa or cacao powder (omit the cocoa and add a couple

tsp of vanilla instead, if desired). Add just enough water to help

process. It takes a bit of scraping down the sides, but this will churn

up into smooth, creamy, soft serve ice cream.

Slice the bananas into bowls, using a half banana for each serving. Put

on a few scoops of the chocolate ice cream. Top with the chocolate

fudge sauce, strawberries, and walnuts.