Dinners and Mains
The Ultimate Southern Peach Pie Milkshake
This Peach Pie Milkshake is basically summer in a glass, combining the buttery comfort of a fruit pie with the cooling bliss of thick vanilla bean ice cream. We're talking real peaches, a hint of warm cinnamon, and actual graham cracker pieces blended right in for that signature crust flavor.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 520 kcal
Method
In a small skillet over medium heat, combine the sliced peaches, brown sugar, and cinnamon. Sauté for about 5 minutes until the peaches are soft and the sugar has formed a light syrup. Remove from heat and let cool completely (you can speed this up in the fridge).
Place the cooled peach mixture, vanilla bean ice cream, and milk into a blender.
Crumble 3 of the graham cracker sheets into the blender. Reserve the last sheet for garnishing.
Pulse the blender until the mixture is combined but still thick. Avoid over-blending; you want those little bits of graham cracker 'crust' and peach throughout.
Pour into four chilled glasses. Top with a generous dollop of whipped cream and the remaining graham cracker crumbs.
Notes
For a truly professional touch, chill your glasses in the freezer for 10 minutes before serving to keep the shake thick.
If you don't have fresh peaches, frozen sliced peaches work perfectly; just thaw them slightly before sautéing.
A tiny pinch of salt in the blender helps balance the sweetness of the ice cream and brings out the peach flavor.
To easily peel fresh peaches, score an 'X' on the bottom and drop them in boiling water for 30 seconds, then immediately into ice water.
