Peach Pie Milkshake Recipe

Prepare peaches

Peel and pit the ripe peaches. Reserve about 1 cup of the peeled diced peach for the peach bits section and set aside in the refrigerator.

Place approximately 1 cup of peeled peach slices (from the remaining peaches) into a blender with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Blend until smooth to create a peach puree. If the puree is too thin, chill 10–15 minutes to thicken slightly.

If you prefer a slightly thicker, slightly glossy puree for the shake, warm the puree in a small saucepan over low heat. Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, whisk into the warm puree and cook, stirring, 1–2 minutes until it slightly thickens. Cool the puree completely in the fridge before using.

Take the reserved 1 cup peeled diced peach and toss with 1 teaspoon granulated sugar and 1 teaspoon lemon juice. Let macerate 10–15 minutes in the fridge so the bits release a little juice and soften but still hold shape.

After macerating, drain any excess liquid and keep the peach bits chilled until assembly.

Place 4 graham cracker sheets in a resealable bag and crush with a rolling pin or pulse in a food processor until fine crumbs form. Transfer crumbs to a small bowl and stir in 1 tablespoon melted butter until evenly moistened. Reserve about 2 tablespoons of the crumb mixture for dusting the top of the shake; keep the rest available for rimming glasses or folding into the shake if desired.

Chill a medium bowl and whisk or beaters briefly. Pour 1 cup cold heavy cream into the bowl, add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whisk or beat on medium-high until soft peaks form (about 2–3 minutes). Transfer to a piping bag or keep chilled for dolloping on top of the milkshake.

In a blender, add 4 cups vanilla ice cream, 1 cup whole milk, 1 tablespoon light corn syrup (optional for sheen), 3 tablespoons chilled peach puree, and 3–4 tablespoons of reserved peach bits. If you prefer a slightly thicker or colder shake, add up to 1/2 cup ice. Pulse briefly (3–6 pulses) until blended but still slightly textured — you want visible peach flecks and bits.

Taste and adjust: if you want more peach flavor, add up to 1 additional tablespoon peach puree; if too thick, add a splash more milk.

If rimming the glass: wet the rim lightly with a little puree or water, then dip into the graham crumb to coat the edge.

Pour the milkshake into chilled serving glasses, filling to about 3/4 full to allow space for toppings.

Top each milkshake with a generous dollop or piped swirl of whipped cream.

Sprinkle reserved graham cracker dust over the whipped cream (about 1 teaspoon per shake) and add a few macerated peach bits on top for visual appeal.

Place 2 peach heart gummies per shake on the whipped cream as a decorative topper.

Drizzle 1 tablespoon (split between glasses) of extra peach puree over whipped cream if desired, and finish with an extra pinch of graham crumb around the top.

Serve immediately with a wide straw and a long spoon.