Peach Amaretto

Pro tips

• Chill all components before blending to maintain a thick, scoopable consistency and prevent melting.
• Blend peach and amaretto first, then add ice cream last and pulse just until combined to avoid overworking and creating a separated texture.
• For a frozen cocktail variation, add 1-2 Tbsp milk or cream if the mixture is too thick to sip.

Substitutions

• Vanilla ice cream → Peach or honey ice cream (reduces need for fresh peach; adjust sweetness)
• Amaretto → Almond extract + peach nectar (non-alcoholic alternative with similar flavor profile)
• Fresh peach → Canned peaches in syrup, drained (convenient option; reduce added sweetness)

Storage & make-ahead

Best served immediately. Store leftover blend in an airtight container in the freezer for up to 3 days; re-blend briefly before serving.

Can I use frozen peaches instead of fresh?

Yes. Thaw frozen peaches completely and drain excess liquid before blending to avoid a watery texture.

What type of amaretto should I use?

Any standard amaretto liqueur works. For a non-alcoholic version, substitute almond extract (1/2 tsp) mixed with peach juice.

How do I prevent the ice cream from melting too quickly?

Keep ingredients chilled, work quickly, and blend just until smooth. Serve immediately in chilled glasses.

Can this be made dairy-free?

Yes, substitute vanilla coconut or oat-based ice cream for the same creamy result.

Should I peel the peaches?

Optional. Peeling yields a smoother texture; leaving skin on adds fiber and a rustic appearance.