- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 8
Ingredients
- 1/2 cup
- milk
- 125 mL
- 1/2 cup
- 35% whipping cream
- 125 mL
- 1 tbsp
- vanilla extract
- 15 mL
- 1 cup
- semi-sweet chocolate chips
- 250 mL
- 1 1/2 tsp
- cinnamon, divided
- 7 mL
- 1/2 tsp
- chili powder
- 2 mL
- 1/8 tsp
- salt
- 0.5 mL
- 1
- Multigrain with Flax Tortilla
- 1/2 tsp
- unsalted butter, melted
- 2 mL
- 2 2/3 cups
- vanilla ice cream, divided
- 650 mL
- 3
- bananas, sliced
- 2 cups
- strawberries, hulled and thickly sliced
- 500 mL
Method
- Step 1
- In a small saucepan, heat the milk, cream and vanilla to a low simmer, about 3 min. In a heatproof bowl, place the chocolate, 1 tsp (5 mL) cinnamon, chili powder and salt. Pour the hot milk mixture into the bowl and let rest about 1 min. to melt the chocolate. Stir with a wooden spoon until sauce forms, about 3 to 5 min.
- Step 2
- Brush one side of the tortilla with melted butter and sprinkle with the remaining cinnamon. Place the tortilla on the barbecue to crisp both sides, about 45 seconds to 1 min. per side. Cut tortilla into 8 wedges.
- Step 3
- Scoop 1/3 cup (75 mL) ice cream into each of 8 bowls. Top each with fruit and drizzle with 1 tbsp (15 mL) chocolate sauce. Garnish with a tortilla wedge and serve immediately.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 240
- Fat:
- 11 g
- Saturated Fat:
- 6 g
- Carbs:
- 31 g
- Fibre:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 3 g
- Sodium:
- 70 mg
