Mexican Chocolate Sundae
Prep Time
Serves
Cooking Mode
½ cup milk
½ cup 35% whipping cream
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips
1 ½ tsp cinnamon, divided
½ tsp chili powder
⅛ tsp salt
1 Multigrain with Flax Tortilla
½ tsp unsalted butter, melted
2 ⅔ cups vanilla ice cream, divided
3 bananas, sliced
2 cups strawberries, hulled and thickly sliced
½ cup milk
½ cup 35% whipping cream
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips
1 ½ tsp cinnamon, divided
½ tsp chili powder
⅛ tsp salt
1 Multigrain with Flax Tortilla
½ tsp unsalted butter, melted
2 ⅔ cups vanilla ice cream, divided
3 bananas, sliced
2 cups strawberries, hulled and thickly sliced
Directions
1In 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.
2Brush 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.
3Scoop 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.
Disclaimer
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Personal Note
Personal Note
