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Peaches and cream has always lived in the dessert category for me — so I pulled it into breakfast, where I think it belongs. This peaches and cream smoothie is light, creamy and filling.
The “cream” comes from Greek yogurt and oat milk instead of the heavy stuff, and there’s a secret ingredient in here I’m a little obsessed with: frozen sweet potato. Trust me on this one. You won’t taste it, but you’ll feel the extra fiber to keep you full and happy all morning long.
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.
Peaches and Cream Smoothie 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.
Smoothie Ingredients
- Peaches: The star ingredient that gives this smoothie its sweet, juicy flavor. Frozen peaches make the blend extra thick and refreshing.
- Sweet potato: Adds natural sweetness, fiber, and a creamy texture that makes this smoothie feel surprisingly indulgent while providing lasting energy.
- Banana: Helps create that smooth, milkshake-like consistency. It also adds natural sweetness and makes the peach flavor shine even more.
- Oat milk: A mild, creamy base that blends beautifully with the fruit. You can also explore my step-by-step guide to make oat milk at home.
- Greek yogurt: Brings a rich, creamy texture along with a boost of protein. It also adds a slight tang that balances the sweetness of the fruit.
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How to Make a 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.
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.
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Combine all ingredients in blender in order listed.
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Blend on high speed until smooth, adding more oat milk—if needed.
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Pour into glass and enjoy.
- 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.
Serving: 16 oz | Calories: 259 kcal | Carbohydrates: 38 g | Protein: 10 g | Fat: 6 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Cholesterol: 3 mg | Sodium: 143 mg | Potassium: 860 mg | Fiber: 5 g | Sugar: 26 g | Vitamin A: 5409 IU | Vitamin C: 12 mg | Calcium: 270 mg | Iron: 1 mg
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.