Mexican Chocolate Sundae

  • Prep Time 10 min
  • Total Time 20 min
  • 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

Directions

  • 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.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 240
  • Fat 11 g
  • Saturated Fat 6 g
  • Carbs 31 g
  • Protein 3 g
  • Cholesterol 25 mg
  • Fibre 3 g
  • Sodium 70 mg