Peach Milkshake
intro
Thick, creamy, and bursting with sun-ripened peach flavor, this nostalgic diner-style milkshake is a perfectly cool, sweet summer treat.
Ingredients
Steps
Prep fresh peaches
Bring 1L of water to a rolling boil over high heat in a small saucepan. Score a 1cm X on the bottom of each ripe peach, submerge in boiling water for 30 seconds, then immediately transfer to an ice water bath (1L cold water + 200g ice cubes) for 1 minute to stop cooking. Peel off loosened skins, remove pits, and slice peaches into 2cm thick chunks. Toss chunks with 5ml fresh lemon juice to prevent browning.
Chill serving glasses
Place four 475ml (16oz) tall clear milkshake glasses on the middle shelf of your freezer, and chill for 5 minutes until a thin layer of frost forms on the exterior of the glasses to keep milkshakes cold and thick longer.
Blend milkshake base
Add prepared peach chunks, 800g slightly softened vanilla ice cream, 120ml cold whole milk, 5ml vanilla extract, and 0.5g ground cinnamon to a high-speed blender. Blend on medium speed for 15-20 seconds, pausing once to scrape down the blender sides with a silicone spatula, until the mixture is thick and smooth with tiny visible peach flecks. Do not overblend, as this will create a runny consistency.
Whip cream topping
While the milkshake base rests, add 120ml chilled heavy whipping cream to a small cold glass bowl. Whisk with an electric hand mixer on medium speed for 1-2 minutes, or whisk by hand for 3 minutes, until soft billowy peaks form that hold their shape without drooping. Stop whisking immediately once peaks form to avoid creating grainy, separated butter.
Pour into chilled glasses
Remove frosted glasses from the freezer, and pour the thick peach milkshake mixture evenly between the four glasses, leaving a 2cm gap at the top of each glass to leave room for whipped cream topping. If the mixture is too thick to pour easily, nudge it out of the blender with a silicone spatula.
Top and serve immediately
Top each milkshake with a 30g (2 tbsp) dollop of freshly whipped cream, garnish the rim of each glass with a thin 5mm fresh peach slice, and insert a wide paper straw. Serve immediately within 2 minutes of preparing, as the milkshake will begin to soften and melt quickly at room temperature.
Tips
2.If fresh ripe peaches are out of season, substitute 550g frozen unsweetened peach slices, and reduce the milk amount by 30ml (2 tbsp) to maintain a thick consistency—no blanching is required for frozen peaches.
3.For an adult-only version, stir 15ml (1 tbsp) of peach schnapps into each serving before adding whipped cream; for a kid-friendly extra treat, drizzle 5ml (1 tsp) of caramel sauce over the whipped cream topping.
OMG this peach milkshake is a GAME CHANGER! My three boys devoured theirs in 2 minutes flat after I made them for our post-swim snack yesterday. I used super ripe peaches from our local farmers market and it tasted just like the ones we get at the old-fashioned soda shop downtown, but way cheaper! Will be making this all summer long.
This was so creamy and delicious! My only note is that I needed to add a tiny bit more milk because my blender got a little stuck when I first mixed in the frozen peaches. Also, does anyone know if this works with canned peaches if fresh ones are out of season?
SO good. I’ve been making protein smoothies every morning for years and swapped my usual strawberry one for this peach milkshake as a weekend treat, and wow. I added a scoop of vanilla protein powder to mine and it still tasted like a decadent dessert, not a boring protein drink. It came together in literally 10 minutes flat too, which is perfect for busy weekend mornings. Already sent this recipe to my whole gym group chat.
Made this for our neighborhood block party potluck this past weekend and it was such a hit! I set up a little shake bar with extra toppings: sprinkles, cinnamon, diced peaches, caramel drizzle, and maraschino cherries. People were coming back for seconds even after all the burgers and hot dogs were gone.
Tasted really good, but I think I let my peaches get a little too overripe? There was a weird mushy, almost fermented aftertaste to mine when I made it last night. Bummed because I was so excited for this one.
My granddaughter has been begging me to make peach milkshakes ever since we watched that old cartoon with the soda shop, and this recipe did not disappoint. We made them together on her last visit, she loved adding the sprinkles on top. Easy enough for a grandpa with zero fancy cooking skills to pull off, 10/10.
Wait this is SO easy? I’m a broke college student with a tiny dorm blender and zero cooking skills, and I just made this with peaches I grabbed from the campus farmers market, cheap vanilla ice cream, and a splash of oat milk. Tastes like it came from a fancy diner. 10/10 will be making this every week until peach season ends.
As someone who’s gluten free and always on the hunt for easy sweet treats that don’t require a million specialty ingredients, this is a new staple! I used dairy free vanilla ice cream and it was still perfectly creamy, no weird aftertaste at all. My roommate who eats literally everything said it was better than the regular fast food peach shakes she gets on road trips.