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Prep Time
10 mins
Total Time
20 mins


1/2 cup
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
0.5 mL
Multigrain with Flax Tortilla
1/2 tsp
unsalted butter, melted
2 mL
2 2/3 cups
vanilla ice cream, divided
650 mL
bananas, sliced
2 cups
strawberries, hulled and thickly sliced
500 mL


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
11 g
Saturated Fat:
6 g
31 g
3 g
25 mg
3 g
70 mg
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