Spiked Peach Milkshake
A thick, creamy peach milkshake made with ripe Georgia-style peaches, vanilla ice cream, milk and a splash of peach schnapps. Ready in 10 minutes and made for game day.
Ingredients
- 2 ripe peaches pitted and diced (about 1½ cups), or 1½ cups frozen peach slices
- 2 cups vanilla ice cream
- ½ cup whole milk or lactose-free, oat or almond milk
- ¼ cup peach schnapps 2 oz
- 1 tbsp sugar optional, depending on the sweetness of your peaches
- ½ cup ice optional, for a thicker shake
- whipped cream for topping
- 1 fresh peach sliced, for garnish
- fresh mint for garnish
Instructions
- Peel the peaches. If using fresh peaches, drop them into boiling water for 30 seconds, move them to a bowl of ice water, then slip off the skins. Pit and dice. If using frozen peaches, let them sit for 5 minutes so they blend easily.
- Chill your glasses. Place two tall glasses in the freezer while you prep, so the shakes stay cold and thick longer.
- Blend. Pour the milk and peach schnapps into the blender first, then add the peaches, ice cream and sugar, if using. Blend on low, then on high, until smooth, about 30 to 45 seconds.
- Adjust the thickness. Too thick? Add milk 1 tablespoon at a time. Too thin? Add a little more ice cream or the ice. Taste, and add more sugar if your peaches are tart.
- Serve. Pour into the chilled glasses, top with whipped cream, a peach slice and a sprig of mint, and serve right away with a straw and a spoon.
Notes
Make it alcohol-free: Swap the peach schnapps for ¼ cup of peach nectar or more milk.
Dairy-free: Use oat or almond milk and a dairy-free vanilla frozen dessert.
Out of season: Frozen peaches work beautifully and make an even thicker shake.
Nutrition per serving (estimated): 447 kcal · 18g fat (11g saturated) · 56g carbohydrates · 3g fiber · 50g sugar · 8g protein · 135mg sodium · 67mg cholesterol. Calculated from the ingredients listed, without the optional sugar and ice; treat as an estimate.