Peach Milkshake
This thick, frosty shake packs the flavor of sun-ripened peaches into every single sip. Using fresh, frozen, or canned peaches blended with rich vanilla ice cream and whole milk, it comes together in under five minutes for a creamy, naturally sweet treat.
Equipment
- High-powered blender - Vitamix, Blendtec, or similar works best for a truly smooth texture
- Measuring cups and spoons
- Ice cream scoop
- Tall milkshake glasses - Two 16 oz glasses work perfectly
- Reusable metal straws or paper milkshake straws
- Rubber spatula - For scraping the blender clean
- Peach peeler or paring knife - If using fresh peaches
- Cutting board
- Small pot - For blanching peaches (optional)
- Bowl of Ice Water - For blanching peaches (optional)
Ingredients
- 2 medium fresh peaches - about 1 cup or 150g sliced, peeled and pitted, OR 1 cup or 150g frozen sliced peaches, OR 1 cup or 240g canned peach slices in juice, drained
- 2 cups vanilla ice cream - 280g, very cold
- 1/2 cup whole milk - 120ml, cold
- 2 tablespoons honey or granulated sugar - optional, adjust to taste based on peach sweetness
- 1/2 teaspoon pure vanilla extract
- 1 pinch ground cinnamon - optional but wonderful
For Serving
- whipped cream - for topping (optional)
- fresh peach slices or maraschino cherry - for garnish (optional)
Instructions
- Prepare the peaches by peeling, pitting, and slicing fresh peaches after blanching in boiling water for 30-60 seconds; or use frozen peaches slightly softened, or drained canned peaches. Measure out 1 cup (about 150g) of peach pieces.
- Chill your milkshake glasses in the freezer for at least 5 minutes before serving.
- Pour the cold milk into the blender first, then add the peach pieces, vanilla extract, honey or sugar if using, and a pinch of cinnamon if desired.
- Add the vanilla ice cream to the blender on top of the liquid and fruit. Start blending on low speed for 10 seconds, then increase to high and blend for 20-30 seconds until completely smooth.
- Taste the milkshake and adjust sweetness or consistency, adding more honey or an extra scoop of ice cream as needed. Blend briefly after any adjustments.
- Remove the chilled glasses from the freezer and pour the milkshake into them. Top with whipped cream and garnish with fresh peach slices or a maraschino cherry. Serve immediately with a straw.
Notes
- For the best results, use frozen peach slices if fresh peaches aren't in season. Freezing the peaches also helps achieve a thicker, colder shake without diluting the flavor with ice.
- Use very cold ice cream straight from the freezer. Slightly melted ice cream makes a thin, watery shake.
- If using fresh peaches, freeze the sliced peaches for 30 minutes to an hour before blending for a colder, thicker shake.
- Don't over-blend as this warms everything up and makes the shake thin. Blend just until smooth.
- Always add liquid first to protect the blender motor and ensure even blending.
- To make a vegan version, use full-fat coconut milk ice cream and oat milk instead of dairy.
- Leftover milkshake can be refrigerated in a sealed jar for up to 24 hours. Re-blend briefly with a splash of cold milk before drinking.
- For an adult version, add 1-2 tablespoons of bourbon along with the other ingredients.
- If the shake seems too thick, add an extra splash of milk (1-2 tablespoons at a time) and blend again. If too thin, add one more scoop of ice cream.
- Never try to warm or thin out a milkshake in the microwave as the texture breaks down and becomes watery.