Champagne Raspberry Floats

Welcome in the new year with these delicious Champagne Raspberry Floats. The combination of raspberries, ice cream and bubbly is amazing!

Champagne Raspberry Floats

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (12-ounce) package frozen raspberries, partially thawed

  • ¼

    cup sugar

  • ½

    teaspoon vanilla extract

  • 1

    pint vanilla ice cream

  • 1

    bottle Prosecco or champagne

  • Fresh raspberries for garnish


In a medium saucepan over medium heat, combine raspberries and sugar; cook 8 to 10 minutes, or until raspberries have broken down, stirring occasionally. Stir in vanilla extract. Pour raspberry sauce through a fine mesh strainer, pressing down with a wooden spoon to remove seeds. Refrigerate until ready to use. When ready to serve, spoon 2 tablespoons raspberry sauce into bottom of 4 champagne glasses. Add ice cream, top with champagne, fresh raspberries, and a drizzle of remaining raspberry sauce. Serve immediately.


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