This recipe, excerpted from the cookbook Dessert Express, is a sophisticated take on the ice cream soda, with a scoop of vanilla ice cream and a handful of raspberries floating in a glass of champagne.
I really didn’t think that I would like ice cream and champagne together but I changed my mind after trying this.
1 cup fresh raspberries, picked over
1 pint vanilla ice cream, slightly softened
1/4 cup framboise or other raspberry eau de vie
2 cups chilled dry champagne or sparkling wine
Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries and another 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.