For the Peach Pie Filling:
4 large fresh peaches, diced (about 4 cups or 1.5 lbs)
¼ cup granulated sugar
2 to 3 tbsp brown sugar (adjust to taste)
¾ tsp vanilla extract
1 tsp lemon juice
¾ tsp cinnamon
¼ tsp nutmeg
1 ½ tsp cornstarch
1 ½ tsp water
For the Peach Milkshakes:
¾ cup milk
⅔ of the peach pie filling (prepared above)
3 cups vanilla bean ice cream
1 tsp vanilla bean paste (or vanilla extract)
½ tsp cinnamon (plus more to taste)
A pinch of nutmeg
For Serving:
Extra peach pie filling
Cinnamon sticks
Whipped cream
Prepare the Peach Pie Filling:
In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg.
Cook over medium heat for about 6 minutes, stirring occasionally until the mixture becomes bubbly and the peaches soften.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the peach mixture and cook for an additional minute, until thickened.
Remove from heat and transfer the peach mixture to a medium bowl. Allow it to cool completely by refrigerating (10-15 minutes in the freezer speeds this up).
Make the Milkshakes:
Once the peach pie filling is cooled, add ⅔ of it to a blender along with the milk, vanilla bean ice cream, vanilla bean paste, cinnamon, and nutmeg.
Blend until smooth and creamy.
Serve and Store:
Pour the milkshake into glasses, topping each with a spoonful of the remaining peach pie filling.
Garnish with whipped cream and a cinnamon stick for a finishing touch.
Leftover milkshake mixture can be frozen and later enjoyed as peach ice cream.
Enjoy your refreshing and flavorful Peach Milkshakes
