Champagne and Raspberry Ice Cream Floats

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients :

Champagne and Raspberry Ice Cream Floats :

·         1 recipe raspberry sauce

·         Fresh raspberries for garnish

·         1 bottle champagne or prosecco

·         1 pint vanilla ice cream or frozen yogurt

Raspberry Sauce :

·         1/4 teaspoon vanilla extract

·         12 ounce bag frozen raspberries, defrosted

·         1/4 cup granulated sugar

Instructions :

Raspberry Sauce :

1.      In a small saucepan over medium heat add the bag of raspberries and sugar.

2.      Stir and mash the raspberries with the back of a spoon until broken up and the raspberries have released their juices.

3.      Once the mixture is mostly smooth remove from the heat and stir in the vanilla.

4.      Press the raspberries through a mesh strainer to remove the seed and pulp.

5.      Chill.

Assembling the Champagne and Raspberry Ice Cream Floats :

6.      In champagne flutes at a couple spoonfuls of raspberry sauce to the bottom of each flute.

7.      Add a couple small scoops of vanilla ice cream on top of the sauce.

8.      Top off each champagne flute with champagne, fresh raspberries and a drizzle of raspberry sauce.

Notes :

Be sure to chill the raspberry sauce and champagne before assembling the floats.