Mexican Chocolate Sundae

Prep time: 10min
Total time: 10min
Serves 8
1/2 cup
milk
125 mL
1/2 cup
35% whipping cream
125 mL
1 tbsp
Pure 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
0
1/2 tsp
unsalted butter, melted
2 mL
2 2/3 cups
Natural Vanilla Ice Cream, divided
650 mL
3
bananas, sliced
0
2 cups
strawberries, hulled and thickly sliced
500 mL
1/8 of the recipe
calories
240
fat
11 g
saturated fat
6 g
carbs
31 g
protein
3 g
cholestrol
25 mg
fibre
3 g
sodium
70 mg

Directions

  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.

  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.

  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.