Peach Cobbler Milkshake

You know what the best thing is about summertime? No, it’s not the hot weather, though after that long, cold winter, I’m personally thrilled to the gills that it’s hot outside. It’s not getting to swim or wear shorts and cute little clothes either, though those things are awesome too. So what’s the best thing about summer? MILKSHAKES!

I love milkshakes! Ok, who doesn’t? Seriously though, with summer coming up fast, it’s got me in milkshake mode. When I had my own luncheonette, I had a few different ice cream flavors and milkshakes on the menu. One flavor that I always had in mind to make was Peach Cobbler Ice Cream. When thinking about what I would make for the blog this week, it dawned on me…why not make a Peach Cobbler Milkshake? It’s the best of slow southern summertime days in frozen form!

To make this summer soother, I cooked some peaches in cognac with cinnamon, sugar, and nutmeg and then let them cool. Once they’d cooled down some, I blended them with vanilla ice cream, peach sorbet, and half and half to make this milkshake.

Why half and half? Because it adds a bit more richness to the milkshake, but if you only have milk on-hand, that will work too. By far, the best part was the crumb topping I blended in and added on top too. It really added that extra cobbler-feel to this peachy-keen milkshake. If you’re looking for a milkshake that goes

Peach Cobbler Milkshake 


1 lb bag of frozen peaches
2 tbsp sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup Cognac


1. Add 3/4 of the 1 lb bag of peaches to a skillet with sugar, nutmeg and cinnamon.
2. Cook over medium heat until the peaches are defrosted, and the juices from the peaches and the sugar create a syrup.  
3. Remove the pan from the fire and add the Cognac, place the pan back on the fire and continue to cook until the sauce begins to reduce.  Cool the peaches

Crumb Topping

3/4 cup  flour
1/3 cup light-brown sugar
1/4 cup  sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4  stick unsalted butter, cut into pieces

1. Preheat oven to 350 degrees
2. In a bowl, mix flour, brown sugar and granulated sugar, salt and cinnamon.  
3. Cut butter into pieces. With your hands, work in butter pieces, until large clumps form.
4. Bake for 15 minutes, Cool

For the Milkshake
28 oz of Vanilla Ice Cream (I used Haagen Dazs)
4 scoops of peach sorbet
1/4 cup peach nectar
1 cup half and half


1. Place the peaches in the blender with peach nectar, half and half, vanilla ice cream, peach sorbet, and 1 cup of the crumb topping. 
2. Divide among 6 milkshake cups. 

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