In a small saucepan, on medium-low heat, add the granulated sugar and strawberries. Using a fork, or potato masher, mash the berries to release their juices. Cook the berries for 5 minutes, stirring often to prevent them from bubbling up too much and burning. Turn off the heat and stir in the vanilla extract.

Pour your warm strawberry puree through a fine mesh strainer, holding over a bowl, to remove all the seeds. Cover your bowl of seedless strawberry puree with a piece of plastic wrap and chill in the refrigerator for at least 1 hour or until completely cool.

When ready to serve, place 2 tablespoons of the cooled strawberry puree into the bottom of a stemless champagne flute.

Using a small (1.5 inch or 1½ tablespoons) cookie scoop, scoop 2 scoops of the Breyers natural strawberry ice cream onto the top of the strawberry puree in each champagne flute.

Very slowly (because you don’t want your champagne to spill over), pour 4 ounces of champagne into each glass. Garnish your glass with a fresh strawberry and a little extra drizzle of strawberry puree on top of the champagne.