Make the most of summer with this deliciously indulgent peach milkshake. Made with fresh peaches, it's perfectly thick and creamy and loaded with bright flavors. Simple to make with just a few ingredients.
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It's well and truly peach season here in Ontario, and what better use to make the most of the harvest than with a deliciously creamy milkshake?!
Super simple and quick to make, these milkshakes are finished with a rich and sweet peach syrup for an extra burst of flavor.
This is one yummy way to cool down this summer!
Be sure to try my Peach Oatmeal Bars and Peach Pancakes too!
Why you will love this recipe!
- Quick and easy: The milkshakes themselves take no more than 5 minutes to whip up, and the peach syrup requires very little hands on time.
- Simple ingredients: You don't need a long list of ingredients to make these peach shakes, most of which I'm pretty sure you'll have to hand already, so this is a great recipe if you have some fresh peaches that you need to use up.
- Dietary info: Let me be honest, there is nothing healthy about these! They are vegetarian and gluten-free, but if you are on any kind of diet, be sure to just have a small bit!
Ingredients
- Peaches: Use fresh and ripe peaches for this recipe. Pick firm peaches that are free from bruises and are not mushy. They should give a little when you squeeze them lightly in the palm of your hand.
- Sugar: We use a mix of brown and white sugar in these milkshakes. White sugar is used to make the peach syrup nice and sweet, and the molasses in the brown sugar adds a delicious richness that works so well with the peaches.
- Milk: Pretty much any milks will work with this recipe. I used 2%, and whole or half and half will make and extra creamy sip. Plant based milks like almond and soy will work well too.
- Ice cream: Use a good quality vanilla ice cream. I prefer to use a softer scoop one so that it's easier to blend.
How to make a peach milkshake
Be sure to scroll down for the full recipe!
To make the peach syrup (puree)
- Chop the peaches and place in a pan and bring to a boil (photo 1).
- Simmer till the peaches are softened and the water has evaporated (photo 2).
- Pass through a fine mesh sieve (photo 3).
- Chill the peach syrup til ready to use (photo 4).
How to make the shake
- Place the chopped peaches, milk and brown sugar into a stand blender (photo 1).
- Blend til smooth (photo 2).
- Add in the ice cream (photo 3).
- Blend til smooth (photo 4).
Frequently Asked Questions
I used fresh peaches for this milkshake as they are in peak season right now (July and August), but if they are out of season you can still make this recipe with frozen peaches. They work great for both the syrup and the milkshakes, and there's no need to thaw them first. In a pinch, you can use canned peaches, but drain and rinse them well before using.
There's no need to peel the peaches to make the sauce for the topping, as we strain it so the skin is left behind. I didn't peel the peaches for the shake as my blender broke them down really well, but if you have a low speed blender, you can peel them if you prefer.
To easily peel peaches, blanch them in simmering water for 30 seconds, then cool them in an ice bath before peeling. You can find step by step instructions for this process here.
The peach puree topping will keep well in the fridge for up to 3 days, and you can freeze it for up to 6 months. The milkshakes are best enjoyed straight away, but leftovers can be covered and frozen (without toppings). Take it out of the freezer 30 minutes before you want to enjoy it, to allow it to soften.
Recipe Notes and Tips
- To make the milkshakes more of an orange peachy color, you can add in a pinch of turmeric powder to color it. Only use a pinch though so that it doesn't overpower the drink.
- To make the milkshakes a stronger peach flavor, instead of drizzling the peach syrup on top, you can blend it in with the rest of the milkshake ingredients.
More Drinks Recipes
- Chocolate Coffee Milkshake
- Lemon, Mint, Cucumber and Strawberry Water
- Strawberry Blueberry Smoothie
- Iced Green Tea
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Peach Milkshake
Ingredients
For the peach syrup
- 2 peaches
- ½ cup water (120ml)
- ¼ cup granulated (white) sugar (4 tablespoons)
- 2 tablespoons brown sugar
For the peach milkshake
- 2 peaches
- 1 tablespoon brown sugar
- ½ cup milk (whole, half and half, 2% or plant based all work) (120ml)
- 3 cups vanilla ice cream (450g)
Optional toppings
- whipped cream
- peach syrup
Instructions
To make the peach syrup
- Chop the peaches into pieces and add to a small pan with the rest of the ingredients for the syrup.
- Bring to a boil, stirring occasionally to dissolve the sugar, once boiling turn the heat down to a simmer.
- Keep on a very low simmer for around 25 to 30 minutes until the peaches are soft and mushy.
- Place a fine mesh sieve over a bowl and pour the peach syrup into the sieve. Use a spoon to press the peaches through the sieve.
- Place the bowl with the peach syrup in the fridge to cool before using and discard the skin and pulp in the sieve.
To make the milkshake
- Roughly chop the peaches and place in a blender with the milk and brown sugar.
- Blend til smooth.
- Add in the ice cream and blend again til smooth and creamy.
- Pour into glasses, top with whipped cream and drizzle over the peach syrup.
Notes
- To make the milkshakes more of an orange peachy color, you can add in a pinch of turmeric powder to color it. Only use a pinch though so that it doesn't overpower the drink.
- To make the milkshakes a stronger peach flavor, instead of drizzling the peach syrup on top, you can blend it in with the rest of the milkshake ingredients.
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