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Make these Sparkling Champagne Floats for a fun, fizzy dessert drink that feels festive and effortless. A perfect party treat with vanilla ice cream and raspberry syrup.
Know Before You Scroll
What You’ll Need
Raspberries, sugar, vanilla ice cream, champagne, lemon juice
Flavor Profile
Fizzy, creamy, fruity, slightly tart
Difficulty Level
Easy
Equipment Needed
Saucepan, sieve, ice cream scoop, glasses
Top Tip
Chill your glasses for 10 minutes before assembling to keep the ice cream from melting too quickly.
Time-Saving Tips
Make the raspberry syrup up to 3 days ahead and store it chilled.
Ingredient Swaps
Use sparkling rosé or non-alcoholic sparkling juice for a kid-friendly version.
In the Test Kitchen
When I tested these Sparkling Champagne Floats, I found that a quick homemade raspberry syrup makes the biggest difference. The fresh berries add brightness without making the floats too sweet, and straining the seeds keeps the syrup silky so it blends beautifully with the cold ice cream. Chilling the glasses first also keeps everything frosty longer, so every sip stays fizzy and refreshing.
Ingredient Notes
Raspberries
Best Choice
Fresh raspberries for brightest flavor, but frozen work just as well for the syrup.
Substitutions
Blackberries or mixed berries also work.
Vanilla Ice Cream
Best Choice
A rich, full-fat vanilla ice cream melts slowly and creates the creamiest float.
Substitutions
Try raspberry ripple or lemon sorbet for something brighter.
Champagne / Sparkling Wine
Best Choice
Dry champagne or a crisp sparkling wine to balance the sweetness.
Substitutions
Sparkling rosé, prosecco, or non-alcoholic bubbly.
Sugar
Best Choice
Standard granulated sugar creates a clean, bright syrup.
Substitutions
Honey or maple syrup will change the flavor slightly but still work well.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Cook the Raspberry Syrup
Combine raspberries, sugar, water, and lemon juice in a saucepan. Simmer until thick and jammy.
2
Strain the Syrup
Press the warm mixture through a fine mesh sieve to remove seeds. Let the smooth syrup cool completely.
3
Brown the chicken
Add 1–2 scoops of vanilla ice cream to each chilled glass, spoon the cooled raspberry syrup over the top, then slowly pour chilled champagne over the ice cream so the bubbles rise without overflowing.
4
Finish and Serve
Add fresh raspberries and a sprig of mint, then serve immediately while still fizzy.
More Cocktails
Recipe
Sparkling Champagne Floats
Ingredients
For the Raspberry Syrup:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon lemon juice (optional, for brightness)
For the Floats:
- Vanilla ice cream (about 1–2 scoops per float)
- Fresh raspberries (a small handful per float)
- Chilled champagne or sparkling wine (dry or sweet, your call!)
- Optional: fresh mint for garnish
Instructions
Make the Raspberry Syrup
- In a small saucepan, combine raspberries, sugar, water, and lemon juice. Bring to a simmer over medium heat. Stir and mash the berries gently with a spoon as they cook — about 5–7 minutes until it becomes a thick, jammy syrup.
- Optional but recommended: Strain through a fine mesh sieve to remove seeds. Let it cool to room temperature.
Assemble Your Floats
- Add 1–2 scoops of vanilla ice cream into a chilled glass.
- Drizzle 1–2 tablespoons of your homemade raspberry syrup over the top.
- Sprinkle in a few fresh raspberries.
- Slowly pour chilled champagne over the ice cream until the glass is full and fizzy!
Tips
Erren’s Top Tips
- Chill your glasses for 10–15 minutes before assembling to keep the float frosty.
- Strain the raspberry syrup before cooling for the smoothest texture in the glass.
- Pour the champagne slowly down the side of the glass to control the fizz.
- If serving a crowd, make a big batch of syrup ahead of time and keep it chilled.
Variations & Add-Ins
- Rosé Champagne Float: Swap the champagne for sparkling rosé for a blush-pink version.
- Citrus Twist: Add a teaspoon of lemon zest to the syrup for brightness.
- Peach Melba Float: Add a few thin slices of fresh peach with the raspberries.
- Holiday Version: Use cranberry juice–based sparkling wine and fresh cranberries.
Storage & Freezing
- Store leftover raspberry syrup in an airtight container in the refrigerator for up to 3 days.
- It can also be frozen for up to 1 month.
- Assemble floats just before serving — they don’t keep once the champagne hits the ice cream.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I make these without alcohol?
Absolutely — use sparkling cider, lemon soda, or any non-alcoholic bubbly.
Can I make the syrup ahead of time?
Yes, the syrup keeps well for several days refrigerated.
What kind of champagne works best?
A dry or semi-dry champagne keeps the float from becoming too sweet.
Can I skip straining the syrup?
You can, but the seeds will make the texture slightly gritty.
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