Tinned peach and ice cream shake
Blended smooth, then sieved for good measure
Scales by the glass. A double batch blends more smoothly than a single one and fills two glasses.
Tinned peaches already arrive with their skins gone, which makes them one of the easiest fruits in the book to turn into a drink. Blended with their own juice, a splash of milk and a scoop of ice cream, they turn into something closer to a milkshake than a juice, pale gold and properly thick. Pushing the finished drink through a sieve is not strictly necessary with tinned fruit, but it catches anything fibrous the blender missed. Have it straightaway, before the ice cream has time to melt into the rest.
Ingredients
Contains: Milk
- 200 gtinned peaches, in juice, with the juice kept
- 100 mlwhole milk
- 50 gvanilla ice cream
Method
Put the peaches, their juice, the milk and the ice cream into a blender.
Blend for 20 to 30 seconds, until completely smooth.
Pour through a fine sieve into a glass, pressing the last of it through with the back of a spoon, and drink it cold, while the ice cream still holds it thick.
Watch-points
- Use tinned peaches rather than fresh ones, so there is no skin to catch in the blender.
- Push the blended drink through a fine sieve before you pour it, even though tinned peaches are already skinless.
Stoma note: Fruit juice and ice cream in one glass can loosen output. Half a glass is a fair first test if you are managing a stoma.
Make it more nourishing
- Use a 100 g double scoop of ice cream instead of 50 g, for about another 100 kcal.
- Stir a tablespoon of skimmed milk powder into the milk before it goes in, for about 4 g more protein and 45 kcal.
- Add 2 tablespoons of double cream to the blender, which thickens the glass and adds roughly 135 kcal.
Swaps
- Instead of vanilla ice cream, use a scoop of frozen yoghurt
- a lighter version with a slight tang against the sweetness of the peach