Peach Honey Milkshake With Vanilla Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 2 tall milkshakes (or 3 smaller)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 2 large ripe peaches (about 12 oz / 340 g), pitted and sliced
• 2 cups (300 g) vanilla ice cream
• 1/2 cup (120 ml) cold milk (whole or 2%)
• 3 tbsp honey, plus extra for drizzling
• 1 tsp pure vanilla extract
• Pinch of fine salt
• 4–6 ice cubes (optional, for extra thickness)
• Whipped cream and peach slices, for topping (optional)

Do This

• 1. Chill 2 tall glasses in the freezer while you prep the ingredients.
• 2. Pit and slice the peaches (peel if you prefer a smoother shake).
• 3. To a blender, add peaches, ice cream, milk, honey, vanilla, salt, and optional ice cubes.
• 4. Blend on high for 30–45 seconds until completely smooth and thick.
• 5. Taste and adjust: add more honey for sweetness or more milk to thin.
• 6. Drizzle honey inside the chilled glasses, pour in the milkshake, and top with whipped cream and peach slices.
• 7. Serve immediately while frosty and creamy.

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Why You’ll Love This Recipe

• A creamy, dessert-like drink that tastes like a peach cobbler milkshake.
• Uses simple, everyday ingredients you can find at any grocery store.
• Ready in about 10 minutes with almost no cleanup.
• Easily adaptable: use fresh or frozen peaches, adjust sweetness, or make it lighter.

Grocery List

• Produce: Ripe peaches (fresh or frozen slices)
• Dairy: Vanilla ice cream, milk (whole or 2%), whipped cream (optional)
• Pantry: Honey, pure vanilla extract, fine salt

Full Ingredients

For the Golden Peach–Honey Milkshake

• 2 large ripe peaches (about 12 oz / 340 g total), pitted and sliced
  • Substitute: 2 cups (280 g) frozen peach slices, slightly thawed
• 2 cups (300 g) vanilla ice cream, slightly softened
• 1/2 cup (120 ml) cold milk (whole milk for richest texture; 2% also works)
• 3 tbsp honey (mild blossom, clover, or wildflower work best)
• 1 tsp pure vanilla extract
• 1 small pinch fine sea salt or table salt (about 1/16 tsp) to enhance flavor
• 4–6 ice cubes (optional; use if you like a thicker, frostier milkshake or if using very ripe, juicy peaches)

Optional Toppings & Garnish

• Whipped cream (about 1/2 cup / 120 ml, from a can or freshly whipped)
• Extra honey, for drizzling inside the glass and on top
• Thin peach slices or small peach wedges, for garnish
• A pinch of ground cinnamon or nutmeg, for a warm, bakery-style note (optional)

Step-by-Step Instructions

Step 1: Chill Your Glasses

Place 2 tall milkshake glasses, mason jars, or tumblers in the freezer while you prepare the ingredients. Chilling the glasses for at least 5–10 minutes helps keep the milkshake thick and frosty once poured. If you do not have freezer space, rinse the glasses with very cold water and let them sit filled with ice water while you blend; dump the ice water just before serving.

Step 2: Prep the Peaches

Wash the peaches thoroughly under cool running water and pat dry. Run a knife around the peach along the natural crease, twist to separate the halves, and remove the pit. Slice the peaches into chunks about 1/2 inch (1.25 cm) thick. If you prefer a perfectly smooth, pale-golden milkshake, you can peel the peaches first by scoring a shallow “X” on the bottom, dipping them into boiling water for 20–30 seconds, then plunging into ice water and slipping off the skins. If using frozen peach slices, let them sit at room temperature for 5–10 minutes so they are not rock-solid, which can make blending harder.

Step 3: Load the Blender

Add the peach slices to your blender first. Next, add the vanilla ice cream, cold milk, honey, vanilla extract, and a pinch of salt. The salt will not make the shake salty; it simply brightens the peach and honey flavors. If you like an extra-thick, almost spoonable milkshake, add 4–6 ice cubes as well. Layering the softer ingredients (milk and honey) closer to the blades and the firmer ingredients (peaches and ice cream) on top can help some blenders start more easily; adjust to how your blender performs best.

Step 4: Blend Until Silky and Golden

Secure the lid and start blending on low speed to get everything moving, then increase to high. Blend for about 30–45 seconds, or until the mixture is completely smooth, creamy, and a uniform golden-peach color. If you hear large chunks hitting the sides, pause and use a spatula to push everything back down toward the blades, then blend again. The finished texture should be thick but pourable, with no obvious ice or peach pieces unless you like a bit of texture.

Step 5: Taste and Adjust the Sweetness and Texture

Turn off the blender and taste a small spoonful. If you prefer a sweeter milkshake, blend in an extra 1–2 teaspoons of honey at a time, tasting as you go. If the shake is too thick to your liking, add 1–2 tablespoons of milk and blend briefly until combined. If it is too thin, add a small scoop of ice cream or a few extra ice cubes and blend again until smooth. This quick adjustment makes it easy to customize the milkshake for your own perfect balance of sweetness and richness.

Step 6: Garnish and Serve Immediately

Remove your chilled glasses from the freezer. If you like, drizzle a thin ribbon of honey around the inside of each glass so it slowly streaks down the sides. Carefully pour the golden peach–honey milkshake into the glasses, dividing it evenly. Top with a generous swirl of whipped cream, a light drizzle of honey, and a few thin slices or a small wedge of peach on the rim of each glass. For a cozy bakery note, finish with a tiny pinch of cinnamon or nutmeg over the whipped cream. Serve right away while the milkshake is at its thickest and coldest.

Pro Tips

• Choose very ripe peaches. The riper and more fragrant the peaches, the better the flavor and natural sweetness. Slightly soft fruit with a strong peach aroma is ideal.
• Use cold ingredients. Make sure the milk, peaches (or frozen peaches), and ice cream are well chilled. Warmer ingredients melt the ice cream and give a thinner shake.
• Do not skip the pinch of salt. It may seem minor, but salt really sharpens the peach and honey notes and reduces any “flat” sweetness.
• Blend in stages if your blender is weaker. If your blender struggles, blend the peaches, milk, and honey first until smooth, then add ice cream and ice and blend again.
• Serve in chilled, thick glasses. Thick glassware or jars hold the chill longer and keep your milkshake creamy instead of quickly turning soupy.

Variations

• Peach–Honey Yogurt Shake: Replace half of the ice cream (1 cup / 150 g) with vanilla or plain Greek yogurt. This gives a tangy, lighter shake with extra protein and a slightly less sweet profile.
• Spiced Peach–Honey Milkshake: Add 1/4 tsp ground cinnamon and a pinch of ground nutmeg or ginger to the blender before mixing. This makes the shake taste like spiced peach cobbler in a glass.
• Peach–Honey Almond Twist: Replace the milk with unsweetened almond milk and blend in 1–2 tbsp sliced almonds. Top with a few toasted almond slices for a nutty, dairy-light variation.

Storage & Make-Ahead

This milkshake is best enjoyed immediately after blending, while it is thick, frosty, and creamy. If you need to make it slightly ahead, you can blend it up to 30 minutes in advance, pour into glasses or a pitcher, and keep it in the coldest part of the refrigerator or briefly in the freezer. Stir or re-blend quickly before serving to smooth out any separation. For longer storage, you can freeze leftover milkshake in an airtight container for up to 1 month; thaw in the refrigerator for 15–20 minutes and re-blend with a splash of milk to restore a creamy texture. Note that the texture will be more like a thick smoothie than a freshly made shake.

Nutrition (per serving)

Approximate values for 1 of 2 servings (without toppings): about 500–540 calories; 9–11 g protein; 70–80 g carbohydrates; 20–24 g fat; 12–15 g saturated fat; 0.5–1 g fiber; 55–65 g sugars (including natural sugars from fruit and dairy); 140–180 mg sodium. Adding whipped cream and extra honey will increase calories, fat, and sugar.