1 cup chilled, sweetened heavy (whipping) cream
For the tortillas with spiced sugar:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 6 inch flour tortillas
4 tablespoons butter, melted
4 ripe plantains
Dulce de leche ice cream
Place the whipped cream in a glass bowl; cover it with plastic wrap. Light your handheld smoker according to the manufacturer’s instructions. Lift a small corner of the plastic wrap and insert the smoking tube. Smoke the whipped cream for 3 to 5 minutes. Set aside.
Make the spiced sugar: Combine the sugar, cinnamon, and cloves in a small bowl. Whisk to mix.
Set up your grill for direct grilling and heat one zone to high and another to medium. Brush and oil the grill grate. Brush each tortilla on both sides with melted butter. Sprinkle with the cinnamon-sugar mixture. Grill until lightly browned on both sides, about 1 minute per side. Slice each tortilla into 8 wedges and set aside.
Slice the plantains in half lengthwise, leaving the peel on. Brush the cut sides with melted butter and dust with the cinnamon-sugar mixture. Grill, turning once, until the fruit begins to pull away from the peel. Remove the peel from each plantain half. Arrange 2 plantain halves in banana split dishes. Top with dulce de leche ice cream and a dollop of smoked whipped cream. Drizzle with chocolate syrup. Serve immediately.