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Using a cookie dough scoop, scoop out 6-8 small scoops of vanilla bean ice cream into a container lined with wax or parchment paper and freeze overnight before serving.
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To make creamsicle base, add thawed orange juice concentrate, 12 oz of milk and 3 large scoops of vanilla bean ice cream to a blender and blend until smooth.
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To serve, add a small scoop of ice cream to your glass, top with creamsicle base about a third of the way up the glass and top with chilled champagne.
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Serve immediately and enjoy!