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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.

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