CHAMPAGNE AND RASPBERRY ICE CREAM FLOATS

Another Christmas is in the books! I hope yours was as wonderful as mine was. With the last week of 2015 finally here it’s time to start thinking about New Year’s Eve and how you should probably make these Champagne and Raspberry Ice Cream Floats to ring in the new year.

Glitz, glamor, appetizers and fancy foods are what most people associate New Year’s Eve with. I love this idea and dream of one day being invited to a rooftop party in New York City wearing my fanciest dress (yoga pants won’t do for this kind of party), jewels and hair done up.

However, in reality like I mentioned yesterday, it’s a miracle if I’m even awake to see the clock strike 12:00. I’m more of a 9:00pm girl, 10:00 if I’m out doing something. Being a dedicated early morning runner, late nights and getting up at 5:00am don’t mix very well. Sure I could push back my run and sleep in later, but I’ve got my routine and when you’re a routine person it’s hard to break them.

Instead of the fancy party, this year will be the same as the last couple years. My husband and I making appetizers and fun little desserts all while playing a wild game of monopoly….you know you want to come over and join us!

This year instead of toasting the new year…I mean the 9 o’clock hour, with the usual glass of champagne we’ll be faceplanting into these champagne and raspberry ice cream floats.

INGREDIENTS

• Champagne and Raspberry Ice Cream Floats
• 1 bottle champagne or prosecco
• 1 pint vanilla ice cream or frozen yogurt
• 1 recipe raspberry sauce
• Fresh raspberries for garnish
• Raspberry Sauce
• 12 ounce bag frozen raspberries, defrosted
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract

INSTRUCTIONS

1. Raspberry Sauce
2. In a small saucepan over medium heat add the bag of raspberries and sugar.
3. Stir and mash the raspberries with the back of a spoon until broken up and the raspberries have released their juices.
4. Once the mixture is mostly smooth remove from the heat and stir in the vanilla.
5. Press the raspberries through a mesh strainer to remove the seed and pulp.
6. Chill.
7. Assembling the Champagne and Raspberry Ice Cream Floats
8. In champagne flutes at a couple spoonfuls of raspberry sauce to the bottom of each flute.
9. Add a couple small scoops of vanilla ice cream on top of the sauce.
10. Top off each champagne flute with champagne, fresh raspberries and a drizzle of raspberry sauce.

NOTES

Be sure to chill the raspberry sauce and champagne before assembling the floats.

thanks done share recipes to : https://reciperunner.com/champagne-raspberry-ice-cream-floats/?utm_content=buffer1aa17&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

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