As I mentioned yesterday, this past weekend was my birthday.  I decided to be a little non-traditional and celebrate with a cake alternative.  Since this was my last birthday in my 20’s, I wanted to incorporate Champagne in some way (it’s a celebration!).  After several searches on Pinterest, I came across the Champagne Float!  Seemed pretty simple and easily customizable, so I took several ideas that I found and combined them (the pound cake croutons were too cute to walk away from).  The best part of this float is at the end, when the melted ice cream mixes with the champagne.  Tres bien!

Champagne Floats with Pound Cake Croutons

Ingredients:
1 slice, Butter or Lemon Pound Cake
1 cup, Fresh Raspberries, divided
1/2 cup, grated Lemon Peel
Red Velvet Cake Ice Cream
1 bottle, Sparkling Rosé

Directions:
1.  Cut the slice of pound cake into 16 even squares; toast until firm but not burnt to create croutons
2.  In 2 ice cream bowls, evenly divide a half cup of raspberries; spoon several scoops of ice cream over raspberries
3.  Sprinkle and evenly divide the remaining raspberries, lemon zest, and croutons on top of ice cream
4.  Pour Rosé over ice cream as desired and serve immediately