20 Peach Smoothie Recipes to Blend at Home

Few things taste like late summer in a glass the way a peach smoothie does. This roundup gives you twenty distinct peach smoothie recipes, each with real ingredient amounts, a clear blending method, and notes on texture and flavor so you can pick the one that fits your morning. Some lean creamy and dessert-like, others stay light and citrusy, and a few sneak in vegetables or pantry staples without losing the peach. Every recipe makes about two servings, takes under ten minutes, and works in a standard countertop blender. For another make-ahead morning option, our apple cinnamon overnight oats pair beautifully with any of these blends.

A tall glass of peach smoothie with a honey swirl dripping down the sides stands on a wooden table among fresh peach slices and whole peaches, with a small dish of tahini and a honey dipper beside it

Jump to a recipe

Peach Smoothie With Tahini And Honey
Peach Smoothie With Melon And Lime
Peach Smoothie With Cashew Yogurt
Peach Smoothie With Apricot And Cardamom
Peach Smoothie With Lemon And Coconut Water
Peach Smoothie With Yogurt And Oats
Peach Smoothie With Coconut Milk And Lime
Peach Smoothie With Almond Butter
Peach Smoothie With Pineapple And Ginger
Peach Smoothie With Orange And Carrot
Peach Smoothie With Kefir And Vanilla
Peach Smoothie With Cucumber And Mint
Peach Smoothie With Cocoa And Dates
Peach Smoothie With Pear And Cinnamon
Peach Smoothie With Silken Tofu
Peach Smoothie With Pumpkin And Spice
Peach Smoothie With Chia And Oat Milk
Peach Smoothie With Kiwi And Apple
Peach Smoothie With Berries And Flax
Peach Smoothie With Peach And Basil

The Peach Smoothie Rules Before You Blend

A great peach smoothie starts with the right fruit. Frozen peach slices give the thickest, coldest result and are available year round, so most of these recipes call for them. If you use fresh ripe peaches, add a handful of ice to keep the texture frosty. Rinse fresh peaches, herbs and greens well before they go into the blender. Always pour liquids into the blender first, then soft ingredients, then frozen fruit last; that order lets the blades catch and pull everything down smoothly. Blend 45 to 75 seconds, following each recipe’s own timing, and stop to scrape the sides if you see dry pockets. Sweetness is personal, so honey and maple syrup amounts are listed as starting points. Taste before you pour and adjust. Leftovers go straight into the refrigerator in a sealed jar and should be enjoyed within 24 hours, since dairy and fresh fruit blends should not sit out longer than two hours.

1. Peach Smoothie With Tahini And Honey

Nutty, silky, and just sweet enough, this one tastes like a milkshake grew up. Tahini melts into the peach base and gives it a sesame warmth that honey rounds out. Pour 1 cup whole milk into the blender, add 2 tablespoons tahini and 1 tablespoon honey, then add 2 cups frozen peach slices and 1/2 cup ice. Blend until thick and smooth, about 60 seconds. Makes 2 servings. The flavor deepens if the smoothie rests two minutes before serving. Troubleshooting: if the tahini refuses to blend smoothly, warm it in a small bowl of hot water for a minute first, since cold tahini can stay stubborn. Store leftovers refrigerated and shake well before drinking, as tahini settles.

A close view shows a glass of peach smoothie with honey drizzled over the top and dripping down the sides, with fresh peach wedges in front and a small bowl of tahini behind it

2. Peach Smoothie With Melon And Lime

This is the lightest, most refreshing blend in the roundup, made for hot afternoons. Cantaloupe doubles down on the melon sweetness while lime juice keeps everything bright. Add 3/4 cup coconut water and the juice of 1 lime to the blender, then 1 cup cubed cantaloupe and 1 1/2 cups frozen peach slices. Blend 45 seconds until slushy. Makes 2 servings. Troubleshooting: if the melon is underripe and bland, lean on the ripest peaches you have for sweetness rather than adding more melon, since extra melon waters the blend down. Drink this one fresh; melon smoothies lose their sparkle after a day in the fridge.

An overhead view shows a glass of peach smoothie topped with peach chunks and lime slices, with cantaloupe cubes and a lime half scattered on a worn wooden table beside it

3. Peach Smoothie With Cashew Yogurt

Dairy-free but still creamy, thanks to cashew yogurt. The texture lands somewhere between a shake and a mousse, and vanilla ties it together. Pour 3/4 cup unsweetened almond milk into the blender, add 3/4 cup plain cashew yogurt, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup. Add 2 cups frozen peach slices last and blend a full 60 seconds. Makes 2 servings. Because cashew yogurt is milder than dairy yogurt, the peach flavor stays front and center. Troubleshooting: if the blend tastes flat, add another spoonful of maple syrup and blend again; the extra sweetness wakes up non-dairy yogurts. Refrigerate leftovers up to 24 hours and stir before serving.

A glass of pale peach smoothie with condensation on the glass stands on a linen cloth beside a small bowl of yogurt and a vanilla pod, with a fresh peach slice in front

4. Peach Smoothie With Apricot And Cardamom

Stone fruit meets warm spice in a combination that tastes like a bakery case in the best way. Add 1 cup whole milk to the blender with 1/4 teaspoon ground cardamom and 1 tablespoon honey. Add 1 cup pitted fresh apricot halves and 1 1/2 cups frozen peach slices. Blend 60 seconds. Makes 2 servings. Cardamom is potent, so measure carefully; a little more than 1/4 teaspoon will take over. Troubleshooting: if fresh apricots are out of season, use 1/2 cup dried apricots soaked in hot water for 10 minutes and drained, then blend. The flavor will be deeper and slightly caramel-like. Best enjoyed the same day.

A glass of peach smoothie stands on a linen cloth with halved fresh apricots and green cardamom pods scattered around it

5. Peach Smoothie With Lemon And Coconut Water

Barely-there and hydrating, this is the simplest recipe here and a good base for experimenting. Pour 1 cup coconut water into the blender with the juice of half a lemon and 1 tablespoon honey. Add 2 cups frozen peach slices and blend 45 seconds. Makes 2 servings. The lemon keeps the peach from tasting one-note and the coconut water keeps it light. Troubleshooting: if your coconut water is the sweetened kind, skip the honey entirely and taste first. This one separates faster than creamy blends, so serve immediately or shake well after chilling.

A glass of peach smoothie with a lemon wheel on the rim stands on a linen cloth beside a small glass of coconut water, with peaches, lemon wedges and a halved coconut behind it

6. Peach Smoothie With Yogurt And Oats

Thick enough to keep you full until lunch, this one is breakfast in a glass. The oats disappear into the blend but leave real staying power behind. Pour 1 cup milk into the blender and add 1/3 cup rolled oats. Let them sit two minutes to soften, then add 1/2 cup plain Greek yogurt and 1 tablespoon honey. Add 2 cups frozen peach slices and blend a full 60 to 75 seconds until no oat flecks remain. Makes 2 servings. Troubleshooting: if the texture feels gritty, blend 30 seconds longer; old-fashioned oats need the extra time, and quick oats blend faster. The smoothie thickens as it sits, so add a splash of milk when serving the second glass. Refrigerate leftovers and use within 24 hours.

A glass of peach smoothie topped with rolled oats stands on a linen cloth beside a bowl of Greek yogurt, with peach wedges and scattered oats around it

7. Peach Smoothie With Coconut Milk And Lime

Creamy, tropical, and dairy-free, with lime cutting through the richness. Use the light coconut milk from a carton for a drinkable smoothie, or canned light coconut milk for something closer to a shake. Pour 3/4 cup coconut milk and 1/2 cup water into the blender with the juice and finely grated zest of 1 lime. Add 2 cups frozen peach slices and blend 60 seconds. Makes 2 servings. The zest is doing real work here, so use a fresh lime. Troubleshooting: if canned coconut milk leaves a slick mouthfeel, swap half of it for coconut water. Shake leftovers well after refrigeration, since coconut milk separates when cold.

An overhead view shows a glass of peach smoothie sprinkled with lime zest on a wooden table, with peach wedges, a pile of grated lime zest and a lime half beside it

8. Peach Smoothie With Almond Butter

This tastes like peach pie filling met a milkshake. Almond butter adds richness and a toasty backbone that makes the peach taste even peachier. Pour 1 cup oat milk into the blender, add 2 tablespoons almond butter and 1 tablespoon maple syrup. Add half a banana and 2 cups frozen peach slices, then blend 60 seconds. Makes 2 servings. Natural almond butter blends best; the no-stir kind can leave tiny lumps. Troubleshooting: if the smoothie is too thick to pour, add milk two tablespoons at a time rather than water, to protect the creamy texture. Refrigerate leftovers up to 24 hours.

A glass of peach smoothie with almond butter swirled over the top and through the sides stands beside a small dish of almond butter and fresh peach wedges on a linen cloth

9. Peach Smoothie With Pineapple And Ginger

Bright, zingy, and a little spicy, this is the wake-up call of the roundup. Pour 1 cup coconut water into the blender, add 1 tablespoon finely grated fresh ginger and the juice of half a lime. Add 1 cup frozen pineapple chunks and 1 1/2 cups frozen peach slices. Blend 60 seconds. Makes 2 servings. The ginger should tingle, not burn; start with a teaspoon if you are unsure. Troubleshooting: if the pineapple overpowers the peach, shift the ratio to 2 cups peach and 1/2 cup pineapple next time. Canned pineapple in juice works in a pinch, but drain it first so the smoothie does not turn watery.

A glass of peach smoothie with visible fruit pieces stands on a linen cloth beside fresh pineapple chunks and a piece of ginger root

10. Peach Smoothie With Orange And Carrot

You will not taste the carrot, but you will notice the gorgeous color and the gentle sweetness it adds. This is a good stealth-vegetable option for kids. Pour 1 cup orange juice into the blender, add 1/2 cup plain Greek yogurt and 1/2 cup finely shredded carrot. Add 1 1/2 cups frozen peach slices and blend a full 75 seconds so the carrot fully disappears. Makes 2 servings. Troubleshooting: if you see orange flecks, keep blending; raw carrot needs more time than fruit. Pre-shredded bagged carrots work fine and save prep time. Refrigerate leftovers and drink within 24 hours, and give the jar a good shake since carrot pulp settles.

A glass of peach smoothie with fine carrot shreds visible through the glass stands on a linen cloth beside a halved orange, a whole carrot and a pile of carrot peel curls

11. Peach Smoothie With Kefir And Vanilla

Tangy kefir gives this smoothie a cultured, almost cheesecake-like depth. If you like drinkable yogurt, you will like this. Pour 1 cup plain kefir into the blender, add 1 teaspoon vanilla extract and 1 tablespoon honey. Add 2 cups frozen peach slices and blend 60 seconds. Makes 2 servings. Kefir is thinner than yogurt, so the result is sippable rather than spoonable. Troubleshooting: flavored kefirs vary wildly in sweetness, so if you use one, skip the honey and taste first. Because kefir is a live cultured product, keep leftovers refrigerated and enjoy within 24 hours.

A glass of pale peach smoothie stands on a linen cloth beside a capped bottle of kefir, two vanilla pods and a fresh peach wedge

12. Peach Smoothie With Cucumber And Mint

Cool, green, and garden-fresh, this is the spa-day smoothie of the group. Cucumber adds water content and a clean flavor that lets the peach shine. Pour 1 cup coconut water into the blender with the juice of half a lime. Add 1/2 cup chopped cucumber, a small handful of fresh mint leaves, and 1 1/2 cups frozen peach slices. Blend 60 seconds. Makes 2 servings. Bruise the mint between your palms before adding to release its oils. Troubleshooting: if the mint turns bitter, you used too much; start with six leaves and add more only after tasting. Strain through a fine mesh sieve if you want it silky. Best served immediately.

A glass of peach smoothie flecked with mint stands on a wooden board surrounded by curled cucumber ribbons, fresh mint leaves and a whole peach

13. Peach Smoothie With Cocoa And Dates

Peach and chocolate sounds unusual until you try it. The cocoa turns the peach into something like a chocolate-covered fruit, and dates sweeten it naturally. Pour 1 cup milk into the blender, add 1 tablespoon unsweetened cocoa powder and 3 pitted Medjool dates. Add 2 cups frozen peach slices and blend 75 seconds, since dates need time to break down fully. Makes 2 servings. Troubleshooting: if date bits remain, chop the dates roughly before blending and add them with the liquid first. Refrigerate leftovers up to 24 hours and shake well.

A glass of peach smoothie dusted with cocoa powder on top stands on a linen cloth with Medjool dates and fresh peach wedges in front of it

14. Peach Smoothie With Pear And Cinnamon

Two orchard fruits and warm cinnamon make this taste like the filling of a good pie. Use a ripe, juicy pear so it blends in completely. Pour 1 cup milk into the blender, add 1/2 teaspoon ground cinnamon and 1 tablespoon honey. Add 1 chopped ripe pear and 1 1/2 cups frozen peach slices. Blend 60 seconds. Makes 2 servings. Bartlett or Anjou pears both work; just make sure the pear yields to gentle pressure. Troubleshooting: if the pear is firm, microwave the chopped pieces 30 seconds to soften before blending. The cinnamon will speckle the smoothie, which is normal and pretty. Enjoy within 24 hours refrigerated.

A glass of peach smoothie stands on a linen cloth beside fresh pear wedges and a cinnamon stick

15. Peach Smoothie With Silken Tofu

Do not knock it until you try it. Silken tofu blends into total creaminess with a neutral flavor that lets peach take the lead, and it makes the smoothie completely plant-based. Pour 3/4 cup orange juice into the blender, add one 6-ounce package of silken tofu and 1 tablespoon honey. Add 2 cups frozen peach slices and blend 75 seconds until completely smooth. Makes 2 servings. Troubleshooting: use silken or soft tofu only; firm tofu leaves a chalky texture no amount of blending fixes. If the smoothie tastes flat, add a splash more orange juice; the acidity wakes it up. Refrigerate leftovers and use within 24 hours.

A glass of pale peach smoothie with white tofu cubes visible in the drink and scattered on the cloth beside it stands next to a halved orange

16. Peach Smoothie With Pumpkin And Spice

An unlikely pairing that works beautifully in fall. Pumpkin puree adds body and an earthy sweetness that loves peach. Pour 1 cup milk into the blender, add 1/2 cup plain pumpkin puree, 1/2 teaspoon pumpkin pie spice, and 1 tablespoon maple syrup. Add 1 1/2 cups frozen peach slices and blend 60 seconds. Makes 2 servings. Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Troubleshooting: if the spice tastes raw, blend 15 seconds longer; spices need the full blend to distribute. This one is thicker than most, so it pours like a shake. Refrigerate leftovers up to 24 hours and stir well.

A glass of peach smoothie stands on a wooden table beside a small dish of pumpkin puree dusted with spice, with cinnamon sticks and peach wedges behind it

17. Peach Smoothie With Chia And Oat Milk

Chia seeds turn this into a tapioca-like, extra-filling smoothie with a fun texture. Pour 1 cup oat milk into the blender, add 1 tablespoon chia seeds, and let them sit five minutes to start gelling. Add half a banana and 2 cups frozen peach slices, then blend 60 seconds. Makes 2 servings. The chia will keep thickening the smoothie as it sits, which some people love. Troubleshooting: if you prefer it silky, strain the blended smoothie through a fine mesh sieve to catch the seed hulls. Drink within a few hours for the best texture, and refrigerate any leftovers up to 24 hours.

An overhead view shows a glass of peach smoothie topped with chia seeds on a wooden table, with a small glass of oat milk and fresh peaches beside it

18. Peach Smoothie With Kiwi And Apple

Tart, bright, and vividly colored, this is the prettiest green-gold smoothie in the collection. Pour 1 cup coconut water into the blender. Add 2 peeled kiwis and half a cored apple, chopped, then 1 1/2 cups frozen peach slices. Blend 60 seconds. Makes 2 servings. The kiwi seeds blend in fine and add tiny visual interest. Troubleshooting: if the kiwi is very tart, blend in a few extra peach slices rather than more apple, which can make the texture pulpy. Apple browns quickly, so serve this one right away rather than storing it.

A glass of peach smoothie with condensation on the glass stands on a linen cloth beside halved kiwis and green apple wedges

19. Peach Smoothie With Berries And Flax

Peach and berries are a classic summer combination, and ground flaxseed disappears into the blend while adding body. Pour 1 cup milk into the blender, add 1 tablespoon ground flaxseed and 1 tablespoon honey. Add 1/2 cup mixed frozen berries and 1 1/2 cups frozen peach slices. Blend 60 seconds. Makes 2 servings. Use ground flaxseed, not whole; whole seeds pass through the blender mostly intact. Troubleshooting: berries with lots of seeds, like raspberries, can leave texture behind. If that bothers you, strain the smoothie once after blending. The color will be a gorgeous pink-purple. Refrigerate leftovers up to 24 hours and shake before serving.

A glass of peach smoothie topped with raspberries, blackberries, blueberries, a strawberry slice and flax seeds stands beside a small dish of ground flaxseed and more fresh berries

20. Peach Smoothie With Peach And Basil

Basil in a smoothie sounds like a dare, but sweet basil has an anise-like note that makes peach taste more peachy. This one converts skeptics. Pour 1 cup milk or coconut water into the blender, add 6 to 8 fresh basil leaves and 1 tablespoon honey. Add 2 cups frozen peach slices and blend 60 seconds. Taste before serving; add two more leaves only if you want a stronger herbal note. Makes 2 servings. Troubleshooting: bruised or blackened basil turns bitter, so use fresh green leaves and add them last with the fruit. Best enjoyed immediately while the basil is fragrant.

A glass of peach smoothie topped with a fresh basil sprig and a peach slice stands on a linen cloth with basil leaves and peach wedges around it

Peach Smoothie Questions, Answered

Can I use fresh peaches instead of frozen?

Yes. Use about 3 medium ripe peaches, peeled and sliced, per 2 cups of frozen. Add 1/2 to 1 cup of ice to keep the smoothie thick and cold, since fresh fruit alone makes a thinner blend.

Can I make these smoothies ahead of time?

You can blend them the night before and refrigerate in a sealed jar, but expect some separation. Shake or stir well before drinking and enjoy within 24 hours. Dairy-based versions should never sit at room temperature longer than two hours.

Why is my smoothie too thin or too thick?

Too thin usually means too much liquid or not enough frozen fruit. Add 1/2 cup more frozen peaches and blend again. Too thick means the opposite: add liquid two tablespoons at a time until it pours the way you like.

Which recipes are dairy-free?

Ideas 2, 3, 5, 7, 9, 12, 15, 17, and 18 are dairy-free as written, and idea 20 is too when you choose its coconut water option. Most others become dairy-free by swapping milk for oat or almond milk and yogurt for a plant-based version.

How should I store frozen peaches?

Keep them in a sealed freezer bag at 0 degrees F, pressed flat to remove air. They keep good quality for 8 to 12 months. Discard the bag if you see heavy freezer burn or ice crystals coating everything.

Can I use canned peaches?

Yes in a pinch. Choose peaches packed in juice, drain them well, and reduce added sweeteners since canned fruit is sweeter. Use 1 1/2 cups drained canned peaches plus 1 cup ice to replace 2 cups frozen.

Blend Your Favorite

Twenty recipes, one ripe idea: peach plays well with almost everything in your kitchen. Start with the tahini and honey version if you want comfort, the melon and lime if you want refreshment, or the oats version when breakfast needs to carry you to lunch. Once you find your favorite ratio, the whole collection becomes a template you can remix all summer. For more make-ahead mornings, browse our Food and Drink ideas, and try our chickpea wrap when lunch rolls around.