Strawberry Champagne Ice Cream Floats

5 from 2 votes

Strawberry Champagne Ice Cream Floats

Strawberry Champagne Ice Cream Floats are the fruity adult ice cream drink you never knew you needed. These delicious fizzy drinks are so easy to make and perfect for your next girls' day!

Prep Time5

Chill Time1

Total Time1 5

Course: Beverage, cocktail

Cuisine: American

Servings:

Calories: 724kcal

Author: Jennifer Fishkind

Ingredients

750 ml bottle Brut Champagne chilled
16 ounces fresh strawberries stems removed - plus additional berries to garnish your glass
¼ cup granulated sugar
¼ tsp vanilla extract
½ gallon Breyers natural strawberry ice cream slightly softened

Instructions

In a small saucepan, on medium-low heat, add the granulated sugar and strawberries. Using a fork, or potato masher, mash the berries to release their juices. Cook the berries for 5 minutes stirring often to prevent them from bubbling up too much and burning. Turn off the heat and stir in the vanilla extract.
Pour your warm strawberry puree through a fine mesh strainer, holding over a bowl, to remove all the seeds. Cover your bowl of seedless strawberry puree with a piece of plastic wrap and chill in the refrigerator for at least 1 hour or until completely cool.
When ready to serve, place 2 tablespoons of the cooled strawberry puree into the bottom of a stemless champagne flute.
Using a small (1.5 inch~1 ½ tablespoon) cookie scoop, scoop 2 scoops of the Breyers natural strawberry ice cream onto the top of the strawberry puree in each champagne flute.
Very slowly (because you don’t want your champagne to spill over) pour 4 ounces of champagne into each glass. Garnish your glass with a fresh strawberry and a little extra drizzle of strawberry puree on top of the champagne.

Notes

Storage:

To Store: Enjoy this Strawberry Champagne Float immediately. You can make your strawberry puree up to 3 days ahead of time and store it in a sealed container, in your refrigerator, until you are ready to assemble your cocktail.
To Freeze: I don’t recommend freezing any leftovers as they don’t thaw well and can become quite a mess.

Tips:

Feel free to use your favorite champagne for this float, however I do not recommend splurging on the super high end varieties because you are adding it to ice cream. I do though suggest you get a variety you would enjoy sipping any other time.
I would stick with a traditional Brut Champagne, however you can substitute Rose’ Brut or even a Prosecco sparkling wine as they tend to be a little sweeter and not as dry and pair best with the strawberry puree and ice cream.
If fresh strawberries are not in season then frozen ones work just as well to make your puree. Make sure to thaw your frozen berries prior to using for best results.
You can most certainly do a 6 ounce pour but be very careful because all those bubbles can overflow your glass quickly if you are not careful. Just pour slowly and you should be fine.

Nutrition