A frosty champagne glass with scoops of raspberry ice cream floats at the top gives a whole different feel to your champagne!
Below is a simple recipe that you can customize to fit your taste and the occasion’s theme.
Prep Time 10 minutes
Cook Time 5 minutes
Overall Time 15 minutes
Serving Tips: serve the champagne raspberry ice cream floats in a stemmed cocktail glass on a created float station to give room for your guests to choose their preference.
Ingredients
- Champagne
- Raspberry sherbet or ice cream floats
Floats
- Vanilla ice cream, milk or yoghurt (1 pint)
- Fresh raspberries
Raspberry sauce
- Fresh raspberries (12 ounces)
- Granulated sugar (1/4 cup)
- Vanilla extract (1/2 teaspoon)
Instructions
- Add your raspberries and some sugar in a saucepan over medium heat, mash and mix the two until the mixture is smooth.
- Remove the mixture from heat and mix it with vanilla, either milk, ice cream or yoghurt, then press the raspberries through a strainer to get rid of the seed and pulp.
- Chill the mixture by putting it in the refrigerator for about 1 hour, after which it becomes a raspberry sherbet or ice cream floats.
- Add 1-2 scoops of the raspberry sherbet into a stemmed cocktail glass and pour champagne over it to slowly fill the glass and serve the awesomeness!
Notes
The flavour of the champagne raspberry ice cream floats can be switched up a bit by adding either lemon, cinnamon or mint.
