Champagne Ice Cream Floats

champagne ice cream floats

Summertime = hot = ice cream = cold bubbly.

Understand my logic?

I hope everyone is enjoying the summer! My summer is shaping up to be really fun. Fun and humid and sweaty. So sweaty. My hair’s at its puffiest and the glow that I envision on my skin is closer to a sheen, but I’m not complaining. Because my summer has been filled with ice cream. And lots of champagne. Together.

ice cream float champagne

Okay so the sparkling wine that I used is not technically champagne, it’s cava. True champagne comes from the Champagne region of France, but similar methods are used in making prosecco (Italian sparkling wine) and cava (Spanish sparkling wine).

The method is called methode champenois and if you’re wondering where you recently heard that, girl friend, I guess we both now have to admit that we’re still watching The Real Housewives on Bravo (and their champs queen, Heather).

cava ice cream float

I recently received a bottle of Freixenet’s Cordon Negro Brut, a crisp and refreshing cava known around the world as the Black Bottle Bubbly. I was originally going to make mimosas with it but decided to make an adult dessert instead.

I’ve made a couple of alcoholic ice cream floats before, but usually beer-based like these Raspberry Beer Floats and Chocolate Guinness Beer Floats. This time I upped the sophistication factor by using bubbly, added even more liquor in the form of chambord (raspberry liqueur) plus a couple globes of my latest obsession: luxardo cherries.

ice cream float ingredients

Let’s break it down again: a sparkling wine with notes of apple, pear, and bright citrus flavors + creamy vanilla ice cream from Batch, one of my favorite local ice cream makers + sweet raspberry liquor + and dark and intensely flavored maraschino cherries = PERFECTION.

The cava was light and crisp, contrasting nicely with the pure vanilla flavors of the ice cream. A little bit of chambord adds some warmth, and the luxardo cherries cap it all of nicely. Those cherries are nothing like the bright red and candy-tasting maraschino cherries I’ve been used to; instead they are dark red, almost purple, dense and chewy, with an sweet-tart flavor. They’re fantastic.

I made these Champagne Ice Cream Floats on a hot, sticky summer afternoon, but I wouldn’t mind these as an after-dinner treat, too. I also wouldn’t mind eating these during the colder months, because ice cream and bubbly do not choose seasons.

champagne float

Yield: serves 2

Champagne Ice Cream Floats


1 cup (or 2 scoops) vanilla ice cream
8 oz champagne, prosecco, or cava (I used Freixenet Cordon Negro Brut)
2 tablespoons Chambord or raspberry liqueur
Luxardo maraschino cherries for garnish


  1. Divide ice cream equally and scoop into glasses.
  2. Pour chambord over ice cream, and then pour bubbly in.
  3. Top with one or two cherries each glass. Enjoy!

Take note that this recipe makes 2 servings.

champagne ice cream

What’s your favorite kind of bubbly? I love all kinds of sparkling wine, and now resolving to always have cava at home!


15 Responses to “Champagne Ice Cream Floats”

  1. #
    Christina posted July 13, 2015 at 9:09 am

    oh yes yes yes!! cheers!

  2. #
    Sues posted July 13, 2015 at 10:06 am

    I love everything about these! Especially that you posted them on a Monday :)

    • #
      Bianca Garcia posted July 13, 2015 at 11:49 am

      Yessss champagne on a Monday makes the day better ;)

  3. #
    Monica posted July 13, 2015 at 11:11 am

    Hello! I will take that!! You think of sorbet but never ice cream. What a delicious, fun dessert to serve for a dinner party. My sister will love this!

    • #
      Bianca Garcia posted July 13, 2015 at 11:49 am

      Oooh thanks Monica and now I want to make sorbet too!

  4. #
    Lauren at Keep It Sweet posted July 13, 2015 at 1:05 pm

    These are so fun and festive! Perfect way to celebrate any special occasion during the summer:-)

    • #
      Bianca Garcia posted July 14, 2015 at 1:30 pm

      Yes! Or just a regular Sunday haha

  5. #
    Meghan posted July 14, 2015 at 10:50 am

    I am a big fan of California sparkling wine, cold and bubbly all summer (really, all year) long!

  6. #
    Daisy posted July 14, 2015 at 9:21 pm

    I honestly would have never thought to pair bubbly and ice cream. this is absolutely fabulous!

  7. #
    Mike@TheIronYou posted July 15, 2015 at 8:36 am

    Booze with ice-cream? Who am I to say no? :)

  8. #
    grace posted July 15, 2015 at 11:21 am

    complete with a cherry on top! these are lovely, a very fine use for sparkling wine. :)

  9. #
    Joanne Bruno posted July 16, 2015 at 8:06 am

    Well well well if this isn’t an ice cream float fit for brunch, then I don’t know what is! Served pinkies up, of course. :P

  10. #
    Molly Galler posted July 20, 2015 at 3:15 pm

    Everything about this recipe is perfection. I love champs and of course Batch. Somehow I will work these into my birthday celebration this year. Filing away for safe keeping!

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