Ingredients
Equipment
Method
Step-by-Step Instructions
- Chill a mixing bowl for about 10 minutes in the freezer. Add heavy whipping cream and beat on medium speed for 2-3 minutes until thick. Gradually add powdered sugar and concentrated root beer, continue to whip until soft peaks form. Chill further in the fridge.
- Warm each tortilla in a dry skillet over medium heat for 10-15 seconds on each side until soft and pliable.
- Place a scoop of vanilla ice cream in the center of each warm tortilla. Drizzle with chocolate sauce, sprinkle mini chocolate chips, and add a dollop of root beer whipped cream.
- Fold the sides of each tortilla inward and roll tightly from the bottom up to encase the filling. Place seam-side down on a platter.
- Top each wrap with a maraschino cherry and serve immediately for the best experience.
Nutrition
Notes
Make the whipped cream a day in advance for better flavor. Ensure tortillas are warm to prevent cracking while rolling. Don't overwhip the cream; aim for soft peaks.
