This post contains affiliate links.
If you’ve been following my blog for a while, you know I don’t leave good enough alone. I love taking a classic recipe and twisting it into a plant-based powerhouse — usually with a bonus vegetable (or two) snuck in. That’s exactly what I did with this peaches and cream smoothie.
The first time I took a sip, I knew I’d made something special. My photo makes it look fancy with the pretty glass, but I usually blend it up and drink it from a mason jar in between walking the dog and starting work Just as good, I promise.
What's in this post
Here’s what’s going on inside the glass: sweet frozen peaches, creamy oat milk, protein-packed Greek yogurt, a little banana, and my secret ingredient — frozen sweet potato. Yep, sweet potato. You won’t taste it, but it’s what makes this smoothie so unbelievably creamy — and since we’re calling it peaches and cream, we’re going to earn that name.
One tip from my kitchen: buy ripe peaches in the summer and freeze them yourself. The flavor is so much better than store-bought frozen peaches, and stocking my freezer every summer means we get to sip on sunshine for months.
If you love peaches in summer, you can try out my other delicious peach smoothie recipes like peach kefir smoothie, sweet peach smoothie and vanilla peach yogurt smoothie.
Ingredients You’ll Need
- Peaches: The star ingredient with vitamin C, antioxidants, and fiber, plus that sweet summer flavor.
- Frozen sweet potato: my sneaky bonus veggie, loaded with beta-carotene and fiber, and it blends into the dreamiest texture.
- Banana: potassium and natural sweetness, so no added sugar needed.
- Oat milk: naturally creamy and dairy-free, with a subtle sweetness that lets the peaches shine. Feeling ambitious? Try making oat milk at home.
- Greek yogurt: the protein powerhouse, with gut-friendly probiotics to keep you full all morning.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
How to Make Peaches and Cream Smoothie
If you’ve got frozen peaches, a ripe banana, and a blender, you’re just minutes away from this creamy peaches and cream smoothie. Here’s how to make it:
- Add frozen peaches to your blender.
- Toss in banana slices, diced sweet potatoes and Greek yogurt.
- Pour oat milk into the blender with the other ingredients.
- Blend on high speed until no chunks remain and the smoothie is thick and creamy.
- Coat the inside of the glass with artistic streaks of Greek yogurt, and then slowly pour in the smoothie.
- Finish with a dollop of Greek yogurt on top and enjoy.
Common Questions
Totally, just freeze them first. Slice up ripe peaches and pop them in the freezer for a few hours (or overnight) before blending. That’s what gives this smoothie its thick, milkshake-like texture without watering things down with ice.
Nope, no peeling required. The skin blends right in and you won’t notice it in the final smoothie. If you like an extra-smooth texture, go ahead and peel, but it’s not necessary.
If your peaches are on the tarter side, add a Medjool date, a drizzle of honey, a small splash of maple syrup, or your choice of natural sweeteners. Start small. The banana and peaches already bring a lot of natural sweetness.
It sounds unexpected, but it’s doing the same job the cream would in a classic peaches and cream dessert: adding thickness and a subtle richness without any added sugar. You won’t taste “sweet potato,” just a creamier, more milkshake-like texture.
Recipe Card
Peaches and Cream Smoothie
Recipe Video
Ingredients
- 1 cup frozen peaches
- ½ banana
- ¼ cup plain greek yogurt
- ¼ cup diced sweet potato frozen
- ¾ cup oat milk unsweetened
Instructions
- Add the peaches, banana, Greek yogurt, sweet potato and oat milk to a blender.
- Blend on high until smooth, adding a splash more oat milk if needed. Pour into a glass and serve immediately.
Recipe Notes
- Serving Ideas: For the swirled look, coat the inside of a chilled glass with a little extra Greek yogurt before pouring, then add a small dollop on top.
- Mix-Ins: Add 1/4 teaspoon vanilla extract or a pinch of cinnamon for more peaches-and-cream flavor.
- Dairy-Free: Use a plain dairy-free yogurt in place of the Greek yogurt. Any unsweetened non-dairy milk works in place of the oat milk.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. It thickens as it chills, so shake well and thin with a splash of oat milk.
Nutrition
Serving: 16 oz | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Cholesterol: 3 mg | Sodium: 143 mg | Potassium: 860 mg | Sugar: 26 g | Vitamin A: 5409 IU | Vitamin C: 12 mg | Calcium: 270 mg | Iron: 1 mg
You’ll want it later
Save this recipe
Drop your email and I’ll send it to you.
Share with a friend
Recipe Tips
- Use frozen peaches: Frozen peaches create a thick, frosty smoothie without the need for ice, which can water down the flavor.
- Choose ripe peaches: If you’re using fresh peaches instead of frozen, pick ripe, juicy ones for the best flavor. Freeze them beforehand to create the same thick, frosty texture without needing ice.
- Add protein: A scoop of homemade protein powder, extra Greek yogurt, or a spoonful of nut butter can help keep you full longer.
If you make this peaches and cream smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Wow! This was delicious! Very peachy! Can’t even taste the benefits of the sweet potato! I’m sure adding ginger and some of the above variations would be good too.
So glad you loved this one!
it’s delicious. I added a few chunks of raw ginger to add a little zing.
Ginger is always a great thing to add!
is the sweet potato raw or cooked?
In the recipe I recommend frozen sweet potatoes. They are normally cooked then frozen.
Great idea to add the small portion sweet potato. It is such an amazing & versatile vege. i am on radiation at the moment and every suggestion for fiber and calories is important at this time. Otherwise, I lose weight, which is not needed at this time.
Love the recipes: simple, filling, tasty and yummy!!
So glad you liked this one. Sending you lots of love!