This champagne float is just in time for Valentine’s Day. This bubbly drink can be made both as a mocktail or cocktail when using alcohol free champagne. The cashew based ice cream combined with the fresh raspberry jam topped off with champagne makes this drink oh so delicious.
This recipe was made for an upcoming partnership with Henne Jewelers.
What You Need To Make This Champagne Float:
- For the raspberry jam:
- You can buy store bought you can make your own homemade. I prefer homemade. For the homemade version:
- Raspberries-You can use any kind of berry.
- Lemon juice-This helps enhance the berry flavor.
- Raw honey-This adds an added layer of sweetness to the jam.
- Ice cream-I love this brand because it is dairy free and doesn’t even taste like it is dairy free! You can also use regular ice cream if you are not dairy free.
- Champagne-I like Fre Wines alcohol free champagne, however you can totally use regular champagne if you want to make this into a cocktail.
How To Make This Champagne Float:
- If you are making your own homemade jam, you will want to make the jam first. First, add all ingredients to a saucepan on medium heat for 15 minutes. Be sure to continuously stir the jam to prevent it from burning every 5 minutes. Once the jam has cooled, you can add the jam to a mason jar. You can read more in this post about freezing the jam.
- Now for the drink, you will want to use a fun cocktail glass. Start off by layering in the cup ice cream and jam followed by the champagne. We like to top off with coconut whipped cream and more fresh berries.
If you like this recipe, you will LOVE my other Valentine’s Day Favorites:
Champagne Float With Raspberry Sauce
- fun cocktail glass
For the homemade jam: (can by store bought)
- 1.5 cups fresh raspberries
- 1/2 lemon juiced
- 1/4 cup honey pure maple syrup if vegan
For the drink:
- Add a layer of ice cream (2 scoops), then jam (2 tbsp) followed by some champagne. Continue to do this until you fill the glass.
For the homemade jam: (OPTIONAL)
- Place all ingredients in a saucepan on medium-high heat for 10-15 minutes with a lid on. Whisk every 5 minutes. Let the sauce cool in the pan, then pour in a mason jar to store in the fridge.