Sparkling Champagne Floats

A close-up of a cocktail glass with a scoop of vanilla ice cream, raspberries, and sparkling liquid being poured in, creating bubbles and foam—perfect for champagne floats or other sparkling drinks.

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These Sparkling Champagne Floats blend creamy vanilla ice cream with bright, tart raspberry syrup and fizzy champagne for a refreshing, fruity, and lightly sweet dessert drink.

Course Drinks

Cuisine American

Keyword christmas champagne flutes, Sparkling Champagne Floats, sparkling wine cocktail

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 78

Author Erren Hart

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

US Customary - Metric

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!

Video

Notes

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.

Nutrition