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Strawberry Rosé Ice Cream Float
Strawberry Rosé Ice Cream Float is made with only three ingredients to create a unique, fresh and fun ice cream float that can be enjoyed at dinner parties, brunch and more!
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 2 floats
Calories 164 kcal
1 cup fresh strawberries plus more for garnish 2 to 4 scoops Vanilla Bean Ice Cream 12 ounces rosé wine about half a bottle, chilled
In the bowl of a food processor, puree strawberries until smooth.
Press the strawberry puree through a mesh strainer to remove the seeds. (You can omit this step if you don't mind the seeds.)
In champagne flutes or wine glasses add a couple spoonfuls of strawberry puree to the bottom of each glass.
Add one or two small scoops of vanilla bean ice cream on top of the puree.
Top off each glass with rosé. Garnish with fresh strawberries and extra strawberry puree, as desired. Stir gently and enjoy!
Double this recipe to make more floats.
Calories: 164 kcal | Carbohydrates: 10 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 9 mg | Potassium: 278 mg | Fiber: 1 g | Sugar: 4 g | Vitamin C: 42.3 mg | Calcium: 25 mg | Iron: 0.9 mg