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December 31st, 2012 | Pink Champagne Ice Cream

Oh my it’s been a while! My laptops battery.. um kinda exploded. Inside my laptop. But I got a new battery for Christmas and I’m back in business!  So expect a few belated holiday-themed posts in the next week or so. I hope you all had a wonderful Holiday! With the New Year right around the corner I thought I’d share my pink champagne ice cream recipe – it’s one of my favourites.

Pink Champagne Ice Cream


• 1 cup finely chopped strawberries
• 1/2 cup puree strawberries
• 3 cups milk (I used lactose free)
• 2 tbsp cream (again, lactose free)
• 1 cup sugar
• 1 cup + 2 tbsp pink champagne
• 1 tsp vanilla


1. Boil about half a bottle of pink champagne. (Alcohol doesn’t freeze, this will help remove some of the alcohol.)

2. Combine all the liquid ingredients into a large pitcher and stir. Add the sugar and puree and stir again. Slowly pour the mixture into your ice cream maker. and the sugar into a large pitcher and stir.

3. My ice cream maker takes about 20 minutes, at the last 5 minute mark add the chopped strawberries. It should be a soft-serve consistency when done. Put it into a freezer safe container and freeze for at least 30 minutes before serving.

Happy New Years everyone!

This entry was posted on Monday, December 31st, 2012 at 1:02 am and is filed under Dessert, Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

  • http://www.ginamarierose.com/ Gina

    This looks AMAZING! Thanks for sharing the recipe!

  • Christine

    Sorry, this recipe is throwing me off…is the half bottle of champagne in addition to the cup and 2tbsp?

    • http://misskaitonline.com Kait

      Nope, you just need to boil the champagne first because alcohol doesn’t freeze then measure out the 1c 2tbsp from the boiled champagne! :)

  • Teri

    can you respond to the last question? how much champagne should I add (half a bottle of 1 cup)??!?!?!

    • http://misskaitonline.com Kait

      Hi Teri, you need to boil the champagne first because alcohol doesn’t freeze and this will help burn off some of the alcohol. Boil half a bottle. As it boils some of it will evaporate and you’ll have less liquids so that’s why I suggest boiling half a bottle to make sure you have enough! From that then measure out 1 cup and 2 tbsp champagne for the recipe. Hope that makes a bit more sense!