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Raspberry Vodka & Champagne Float with Vanilla Bean Coconut Ice Cream
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5 from 1 vote

Raspberry Vodka & Champagne Float with Vanilla Bean Coconut Ice Cream

A pretty and delicious champagne float made with dairy free vanilla ice cream and homemade raspberry vodka. A creamy, bubbly treat for a hot summer night.
Course Cocktail
Cuisine Canadian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 278kcal
Author Julie & Debbie


  • 1/3 cup Vanilla Bean Coconut Ice Cream
  • 2 oz homemade raspberry liqueur or quick stovetop raspberry liqueur (recipe in the notes)
  • 4 - 6 oz sparkling wine


  • Scoop some ice cream into a glass. We like a martini glass.
  • Top the ice cream with raspberry liqueur and then fill the glass with 4 to 6 oz sparkling wine or champagne.
  • Give it a stir and love it!


If you haven't got homemade raspberry liqueur, you could either use store bought raspberry liqueur OR you could make some quickly in a sauce pan. I would recommend making your own as the store bought stuff will never taste as good! To do this I would add a bag of raspberries, 1 cup of sugar and 1/2 a 750 ml bottle of vodka to a saucepan. Heat it till it boils and all the sugar melts then let it cool slowly and the flavors meld together.


Calories: 278kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 226mg | Sugar: 26g | Vitamin A: 275IU | Calcium: 108mg | Iron: 0.5mg