Sparkling Champagne Floats

5 days ago 10

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.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

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

Servings: 2

Prep: 10 minutes

Cook: 6 minutes

Total Time: 16 minutes

Raspberries, sugar, vanilla ice cream, champagne, lemon juice

Fizzy, creamy, fruity, slightly tart

Saucepan, sieve, ice cream scoop, glasses

Chill your glasses for 10 minutes before assembling to keep the ice cream from melting too quickly.

Make the raspberry syrup up to 3 days ahead and store it chilled.

Use sparkling rosé or non-alcoholic sparkling juice for a kid-friendly version.

A glass filled with a creamy raspberry dessert, inspired by sparkling desserts, is garnished with raspberries and a mint leaf. A spoon holding a scoop of the dessert hovers above, with a champagne bottle and scattered raspberries in the background.

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.

A tall glass filled with a pink and white Champagne Float, topped with vanilla ice cream, fresh raspberries, raspberry sauce, and a sprig of mint for a sparkling twist on a classic treat.

Ingredient Notes

A bottle of sparkling wine, a bowl of sugar, a lemon, glass bowl of raspberries, a pitcher of water, an ice cream tub with scoop, a plate of raspberries, and mint sprigs arranged on white—perfect for making Champagne floats or other sparkling desserts.

Fresh raspberries for brightest flavor, but frozen work just as well for the syrup.

Blackberries or mixed berries also work.

A rich, full-fat vanilla ice cream melts slowly and creates the creamiest float.

Try raspberry ripple or lemon sorbet for something brighter.

Champagne / Sparkling Wine

Dry champagne or a crisp sparkling wine to balance the sweetness.

Sparkling rosé, prosecco, or non-alcoholic bubbly.

Standard granulated sugar creates a clean, bright syrup.

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

Cook the Raspberry Syrup

Combine raspberries, sugar, water, and lemon juice in a saucepan. Simmer until thick and jammy.

A collage showing frozen raspberries cooking in a pot, raspberries boiling and bubbling, and a close-up of a spoon holding thick, red raspberry sauce—perfect for topping champagne desserts or adding to sparkling drinks.

Strain the Syrup

Press the warm mixture through a fine mesh sieve to remove seeds. Let the smooth syrup cool completely.

on the left, raspberry sauce being strained through a metal sieve; on the right, a bowl of smooth, seedless raspberry sauce with a spoon—perfect for topping sparkling desserts or adding to Champagne floats.

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.

A close-up of a Champagne Float being poured into a glass containing a scoop of vanilla ice cream and fresh raspberries, creating sparkling bubbles and a foamy texture on the surface.

Finish and Serve

Add fresh raspberries and a sprig of mint, then serve immediately while still fizzy.

A spoon drizzles raspberry sauce over a glass of vanilla ice cream garnished with fresh raspberries and a mint leaf, creating an elegant Champagne Dessert with a blurred bottle in the background.

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Serves 2

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

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!

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.