Creamy Peach Smoothie
A thick, creamy, lightly sweet smoothie made with frozen peaches, vanilla yogurt, and a touch of honey. It blends in five minutes and tastes like peach ice cream you can drink.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 12 oz / 350 ml each)
Steps
Before you start
- Use peaches that are frozen solid; partly thawed fruit gives a thinner smoothie.
- Measure the milk first so you can add more gradually if the blender struggles.
- Taste your yogurt: flavored vanilla yogurt is already sweet, so you may want less honey.
Add the liquids
- Pour the milk into the blender jar first, then add the vanilla yogurt and the honey.
- Add the vanilla extract if using.
- Starting with liquids lets the blades spin freely and helps prevent the frozen fruit from jamming.
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Ready when: Liquids and yogurt sit at the bottom of the jar.
Tip: Add the honey straight into the milk, not onto the jar wall, so it blends in fully.
Load the frozen fruit
- Add the 2 cups (300 g) frozen peaches, then top with the ice cubes.
- Secure the lid firmly.
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Ready when: Frozen ingredients sit on top of the liquids.
Tip: If your blender is low-powered, skip the ice and use an extra ¼ cup (60 ml) milk instead.
Blend until smooth
- Start on low speed for 10 seconds to break up the large pieces, then increase to high and blend for 45 to 60 seconds.
- If the mixture stops moving, stop the blender, stir with a spatula, and add milk 2 tablespoons (30 ml) at a time.
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Ready when: The smoothie is thick, pale orange, and free of visible peach chunks or ice flecks, with a steady vortex in the center.
Tip: Always unplug or turn off the blender before putting a spatula inside.
Taste and adjust
- Taste the smoothie.
- If you want it sweeter, add 1 teaspoon more honey and blend 10 seconds.
- If too thick to sip through a straw, add 2 tablespoons milk and blend 10 seconds.
- If too thin, add a few more frozen peach slices and blend again.
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Ready when: The smoothie falls slowly from a spoon in a thick ribbon.
Serve right away
- Divide the smoothie between two tall glasses, scraping the jar with a spatula to get every bit.
- Serve immediately with a wide straw or spoon.
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Ready when: Each glass holds about 12 oz (350 ml) of thick, cold smoothie.
Tip: Smoothies separate and lose their thick texture within about 20 minutes, so serve promptly.
Good to know
Tips
- Layer liquids first, frozen items last for the smoothest blend with the least stopping.
- For extra creaminess, add half a ripe banana; reduce the honey slightly.
- A pinch of ground cinnamon or ginger adds a peach-cobbler flavor.
- Use frozen peaches rather than more ice so the flavor stays strong instead of watered down.
Make ahead
Measure the peaches into a zip-top bag and freeze up to 1 month for grab-and-blend packs. Keep yogurt and milk refrigerated until blending.
Storage & reheating
Best enjoyed immediately. Refrigerate leftovers in a sealed jar for up to 24 hours; shake or stir well before drinking, as it will separate and thin. Freeze in an ice cube tray or popsicle molds for up to 2 months, then re-blend with a splash of milk.
Substitutions
- vanilla yogurt → plain yogurt plus 1 tablespoon extra honey. Gives a tangier flavor; add the vanilla extract for rounder flavor.
- whole milk → oat milk, almond milk, or orange juice. Orange juice makes a brighter, more tart smoothie.
- honey → maple syrup. Use the same amount; vegan-friendly if using dairy-free yogurt.
- frozen sliced peaches → 2 cups fresh sliced peaches plus an extra ½ cup (70 g) ice. Fresh peaches give a slightly thinner, less cold result.
