Imperial Sugar
Imperial Sugar

Strawberry Champagne Floats



    1. Wash and dry strawberries. Remove stems and mash, then sprinkle with sugar. Combine with sweetened condensed milk. Set aside.
    2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream until stiff peaks form, about 2 minutes.
    3. Fold in the whipped cream to the strawberry mixture, using a spatula to fold the ingredients together. Do not over stir.
    4. Transfer ice cream to an airtight container with a lid (or a pan covered securely with foil) and freeze until firm, at least 8 hours.
    5. When ready to serve, scoop the ice cream into a champagne flute and top with extra cold champagne. Cheers! 

    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.