For an elegant warm-weather dessert, I serve these milkshakes in chilled champagne flutes. My no-fuss recipe is a wonderful way to use up fresh peaches.—Ilka Ingleton, Oshawa, Ontario
- 3/4 cup cold 2% milk
- 1/4 cup peach nectar or orange juice
- 1 tablespoon honey
- 2 cups sliced peeled fresh or frozen peaches, thawed
- 3 cups vanilla ice cream
- In a blender, combine the milk, peach nectar, honey and peaches; cover and process until smooth. Add ice cream; cover and process 30 seconds longer or until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.
Originally published as Thick Peachy Milk Shakes in Country Woman August/September 2010, p42
Reviews for Thick Peachy Milk Shakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review