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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.
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 drinks 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.
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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.
Peaches and Cream Smoothie
Jen HansardVideo
Ingredients
- 1 cup frozen peaches
- ½ banana
- ¼ cup plain greek yogurt
- ¼ cup diced sweet potato frozen
- ¾ cup oat milk unsweetened
Instructions
- Combine all ingredients in blender in order listed.
- Blend on high speed until smooth, adding more oat milk—if needed.
- Pour into glass and enjoy.
Recipe Notes
- For the best presentation, chill your glass first: A cold glass helps keep the smoothie refreshingly cool and maintains its creamy texture longer. For the swirled look in the photos, use extra Greek yogurt to coat the inside of the glass before pouring, then finish with a small dollop on top.
- The smoothie will thicken as it sits: If you’re not drinking it immediately, stir in oat milk with a spoon before serving to loosen the consistency.
- Add vanilla extract or cinnamon. Either one enhances the peaches and cream flavor and makes the smoothie taste even more dessert-like.
- Add healthy fats: A spoonful of nut butter or chia seeds adds richness and staying power.
- Try a different yogurt: Greek yogurt adds richness and protein, but you can use regular yogurt, vanilla yogurt, or your favorite dairy-free alternative.
- Use your favorite milk: Oat milk keeps things creamy, but almond milk, cashew milk, or regular dairy milk all work here too. Just stick with unsweetened so the peaches stay the star.
Nutrition
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 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.
is the sweet potato raw or cooked?
In the recipe I recommend frozen sweet potatoes. They are normally cooked then frozen.