Peach Milkshake
This peach milkshake recipe uses frozen peach slices instead of ice cubes to keep the drink thick and full of peach flavor, blending them with vanilla ice cream and whole milk into a shake ready in about 10 minutes.
Equipment
- High-powered blender - Needed to break down frozen peaches smoothly
- Dry measuring cups
- Rubber spatula - For scraping down the sides
- Tall milkshake glasses
- Reusable straws - Wide enough for the thickness of this shake
Ingredients
- 2 cups frozen peach slices - store-bought, or fresh peaches peeled, sliced, and frozen at least 4 hours ahead
- 1½ cups vanilla ice cream - about 3 large scoops
- ¾ cup whole milk - 180ml
- ½ teaspoon pure vanilla extract
- salt - pinch
- 1 tablespoon honey or sugar - optional, for a sweeter shake
- whipped cream - optional, for topping
- ground cinnamon - optional, pinch for garnish
Instructions
- Add the frozen peach slices and whole milk to the blender pitcher. Blend on medium speed for 20 to 30 seconds, until the peaches break down into a mostly smooth puree with no large chunks left. Scrape down the sides if needed.
- Add the vanilla ice cream, vanilla extract, and pinch of salt on top of the peach puree. Add honey or sugar now if using. Blend on high for 20 to 30 seconds, until fully smooth with no ice cream streaks remaining.
- Stop the blender and check the thickness by tilting the pitcher slightly. If too thick to pour, add 1 to 2 tablespoons of milk and blend again for 5 to 10 seconds. If too thin, add another small scoop of ice cream and blend briefly.
- Pour the shake evenly into 2 tall milkshake glasses. Top each glass with whipped cream if using, and sprinkle a small pinch of ground cinnamon over the whipped cream for garnish if desired.
- Add a reusable straw to each glass and serve right away, since the shake will begin to soften and thin out within 10 to 15 minutes at room temperature.
Notes
- Use fully frozen peaches, not partially thawed ones, since partially thawed fruit releases extra water and thins the shake.
- Chill your ice cream scoops before blending if your kitchen runs warm, so the ice cream doesn't start melting before it hits the blender.
- Blend in short bursts rather than one long run to avoid overheating the mixture from blade friction.
- Add liquid a little at a time — it's easier to thin a shake than to thicken one that's already too watery.
- Taste before adding sweetener, since ripe peaches and vanilla ice cream are often sweet enough on their own.
- Rinse the blender immediately after use; dried milkshake residue is much harder to clean once it sets.
- Blend the peaches and milk first, then add the ice cream, to avoid streaks of unblended ice cream.
- For dairy-free: substitute a dairy-free vanilla frozen dessert for the ice cream and use coconut or oat milk in place of whole milk.
- Short-term storage: pour leftovers into an airtight container and refrigerate for up to 24 hours, then re-blend briefly before serving.
- Freezer storage: pour extra shake into popsicle molds and freeze for peach milkshake popsicles instead of saving the liquid form.
- Do not microwave or reheat — this is a cold drink meant to stay frozen and thick.
- Pre-portion the peaches: freeze peach slices in 2-cup portions ahead of time so future batches take even less prep.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 47gProtein: 7gFat: 14gSaturated Fat: 8gSodium: 110mgSugar: 36gCalcium: 15mg
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