In a saucepan over medium heat add the raspberries and sugar. Mash the berries until they've released their juices. Once the mixture is mostly smooth remove from the heat and stir in the vanilla. Press the raspberries through a mesh strainer to remove the seed and pulp. Chill the sauce.

In champagne flutes at a couple spoonfuls of raspberry sauce to the bottom of each flute. Add a couple small scoops of vanilla ice cream on top of the sauce.

Top off each champagne flute with champagne, fresh raspberries and a drizzle of raspberry sauce.