Peach Pie Milkshakes are perfectly frosty, fresh, and flavorful making them the perfect summer dessert recipe.
Yield:
2 milkshakes
Prep Time:15minutes
This post is sponsored by the National Milk Producer’s Federation. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
Tessa's Recipe Rundown...
Taste: Like the sweetest summer in every sip! I just love the little bit of warmth from the cinnamon, too.
Texture: Thick, frothy, and oh-so-creamy.
Ease: These milkshakes come together in a matter of minutes, much faster than making an actual peach pie.
Pros: A perfect summer dessert.
Cons: None.
Would I make this again? Absolutely, you could even make this when peaches aren’t in season by using frozen peaches, which are often flash frozen when they are perfectly ripened.
This post is sponsored by the National Milk Producer’s Federation. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
There’s nothing quite as perfect as a fruity milkshake to cool you down on a sweltering summer day. That’s why I’m so excited to share this recipe with you!
Back in June, I was challenged by REAL® Seal to create a summer ice cream recipe, and I came up with this Strawberry Cheesecake Ice Cream which my family loved.
Now, as we hold onto the last month of summer, REAL® Seal has challenged me to create a “shake of the summer.” I have to admit, this one was an absolute blast to work on. All I had to do was visit the local market and see which summer fruit smelled the most fragrant and looked the freshest!
Peaches won out by a long shot, and I was well on my way to a delightful summer milkshake. I added a few extra touches to this recipe to really take it to a new level of deliciousness.
First of all, I left the peach skin on before adding it to the blender. Why? Because I love the color and texture it provides! If you want something smoother, feel free to peel the skin first.
Secondly, my favorite tip for ultra smooth, creamy, and sweet milkshakes is to add just 2 tablespoons of sweetened condensed milk. Be sure to pick up a can of the stuff that has that little red REAL® Seal to ensure you’re buying genuine dairy products that meet strict standards and are made with milk from cows on U.S. dairy farms. The same goes for the milk and vanilla ice cream!
Now, you can make this recipe super easy and use store-bought REAL® Seal vanilla ice cream, or you can make your own. Check out my tutorial here for making homemade ice cream without a machine.
To really take these Peach Pie Milkshakes to a whole new level, top them with fresh whipped cream, a dusting of cinnamon, and a sprinkling of crushed gingersnap cookies or speculoos cookies. Then they’ll really taste like a peach pie!
Whatever you do to make this recipe your own, I encourage you to use real diary ice cream and milk. Nothing else quite compares!!
For more recipes and inspiration, be sure to check out REAL® Seal on Facebook and Pinterest.
5 from 1 vote
How to make
Peach Pie Milkshakes
Yield:2milkshakes
Prep Time:15 minutesminutes
Total Time:15 minutesminutes
Peach Pie Milkshakes are perfectly frosty, fresh, and flavorful making them the perfect summer dessert recipe.
Ingredients
For the milkshakes:
1 1/2cupsREAL® Seal vanilla ice cream (store-bought or homemade)
1/2cupREAL® Seal cold whole milk
2large ripe clean peaches, chopped
2tablespoonsREAL® Seal sweetened condensed milk
1teaspoonvanilla extract
1tablespoonlight brown sugar
1/2teaspoonground cinnamon
For garnish:
Whipped cream
Ground cinnamon
Gingersnap or Speculoos cookies, crushed
Peach slices
Directions
Place all milkshake ingredients in a blender and blender until smooth. Pour into two milkshake glasses and top with whipped cream, crushed gingersnap cookies, and peach slices for garnish. Serve immediately.
Recipe Notes
Note: I like the color and texture that the peach skins provide, so I don’t bother peeling the skin. If you want a smoother texture feel free to peel the skin.
Course :
Dessert
Cuisine :
American
This post is sponsored by the National Milk Producer’s Federation. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Oh I can’t wait until peach season. Even though my dad is a diabetic every once in a while he does treat himself to something sweet. He has always LOVED milkshakes. He grew up in a household which was also a dairy. The dairy closed and the customer list was sold to another dairy about 5 years before I was born. It goes without saying they all enjoyed a LOT of milk in many ways and also a LOT of ice cream. I still have the older folk in the small town where we live tell me they remember coming to the dairy to buy ice cream cones when they were kids. At the end of the day any milk which was left was delivered to the house where my great-grandmother used it in numerous ways. As this same household were my babysitters when I was also growing up I learned their eating habits. My dad and I put milk on EVERYTHING. The irony of this is my father marries a girl who grew up on a dairy farm (no, that isn’t how they met, her dad’s small grocery store was two houses down from my dad’s house, now my house. My dad used to sell snow cones on the front porch. He liked my mom right away and would give her free snow cones.) Anyway, in those days many of the dairy farmers would take some milk and keep it before it was collected by the dairy in the tankers. I’m sure you’ve seen them on the road, big silver tanks hauled by big tractor trailer trucks. The problem with this is the milk has not been pasteurized and homogenized, tastified, and fat-free-a-fied or whatever it is they do these days. Which means, when you drink the milk “green”, it essentially tastes like whatever the cow ate that day. Not kidding. Some people enjoy this, my mom was NOT one of them. (boy I wouldn’t, my milk MUST be icy cold, very pasteurized and very fresh if I’m to drink it. Usually by the time the half-gallon of milk is half finished it no longer appeals to me for drinking purposes so it gets used for cooking. Then I buy a new half-gallon for drinking.) So….my mom rarely put milk on ANYTHING. The few times she would eat cold cereal she would put only the bare minimum amount of milk necessary to get the cereal eaten. She’s now 76 years old and is STILL not a big milk person although my dad has turned her into quite the ice cream eater. She’s even spoiled my golden retriever into wanting ice cream almost every night or whenever she’s having some. That’s quite a lot now since she’s essentially living with them fulltime now. (she’s over 12 years old now and doesn’t do all the stairs in my house and I also rarely use AC which means she’s too hot most of the time. She seems far happier with my folks so I want her to be happy and comfortable so she lives with them now. THIS is how much you can come to love a dog.)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Over 200 pages with 50+ cookie recipes that'll make
you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the
sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy,
full color, photos of every recipe so you know EXACTLY how your cookies should look. Order
now to have the book delivered to your doorstep!
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing
recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your
email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my
*free* Cookie Customization Guide (because I am the Cookie Queen)!
Oh I can’t wait until peach season. Even though my dad is a diabetic every once in a while he does treat himself to something sweet. He has always LOVED milkshakes. He grew up in a household which was also a dairy. The dairy closed and the customer list was sold to another dairy about 5 years before I was born. It goes without saying they all enjoyed a LOT of milk in many ways and also a LOT of ice cream. I still have the older folk in the small town where we live tell me they remember coming to the dairy to buy ice cream cones when they were kids. At the end of the day any milk which was left was delivered to the house where my great-grandmother used it in numerous ways. As this same household were my babysitters when I was also growing up I learned their eating habits. My dad and I put milk on EVERYTHING. The irony of this is my father marries a girl who grew up on a dairy farm (no, that isn’t how they met, her dad’s small grocery store was two houses down from my dad’s house, now my house. My dad used to sell snow cones on the front porch. He liked my mom right away and would give her free snow cones.) Anyway, in those days many of the dairy farmers would take some milk and keep it before it was collected by the dairy in the tankers. I’m sure you’ve seen them on the road, big silver tanks hauled by big tractor trailer trucks. The problem with this is the milk has not been pasteurized and homogenized, tastified, and fat-free-a-fied or whatever it is they do these days. Which means, when you drink the milk “green”, it essentially tastes like whatever the cow ate that day. Not kidding. Some people enjoy this, my mom was NOT one of them. (boy I wouldn’t, my milk MUST be icy cold, very pasteurized and very fresh if I’m to drink it. Usually by the time the half-gallon of milk is half finished it no longer appeals to me for drinking purposes so it gets used for cooking. Then I buy a new half-gallon for drinking.) So….my mom rarely put milk on ANYTHING. The few times she would eat cold cereal she would put only the bare minimum amount of milk necessary to get the cereal eaten. She’s now 76 years old and is STILL not a big milk person although my dad has turned her into quite the ice cream eater. She’s even spoiled my golden retriever into wanting ice cream almost every night or whenever she’s having some. That’s quite a lot now since she’s essentially living with them fulltime now. (she’s over 12 years old now and doesn’t do all the stairs in my house and I also rarely use AC which means she’s too hot most of the time. She seems far happier with my folks so I want her to be happy and comfortable so she lives with them now. THIS is how much you can come to love a dog.)
You hit it out of the park with this one Tessa!!! I absolutely love it and BTW I think you are a baking legend
Haha! Wow! Thank you so much xoxo
Perfect summer treat for the entire family!
Thanks, Matt!
Our farmer’s market is supposed to have peaches this week, I know what I’m making! Absolutely gorgeous, Tessa! <3
Yay! Thanks, Rachel 🙂
We still have about a dozen gorgeous CO peaches left…I see these milkshakes in our future. Beautiful!
Jealous!! Enjoy those peaches… I bet their aroma alone is to die for 🙂
I am full in enjoying the peach season so this shake needs to happen in my kitchen! Sounds incredible!
Thanks, Anna!