Summer fruit is my favorite, and I think my absolute favorite of all the summer fruits are peaches.
I absolutely love peaches and usually as soon as they become available during the early season I start buying them like crazy. Annnnnd then I start throwing them out like crazy.
Peaches, as much as I love them, can be a huge pain that way. One day they're perfectly ripe, full of juicy flavor, and the very next day they're a squishy mess. It's always a bummer.
This year I found a solution though: once they start to go (you know, like twelve hours after I buy them), I chop my peaches up and stick them into freezer bags for later.
Now, I'm not going to thaw them out and dig right in like I might with a perfectly ripe peach, but they're great for stuff like chia jam, roasting, sautéing, and smoothies!
That's exactly how this smoothie bowl was born. When your peaches are frozen and blended up with a bunch of other ingredients, it's really hard to tell that they're maybe past their prime.
In fact, because they've already reached maximum ripeness, and therefore maximum sweetness, it can even work out better.
The cream part of this peaches and cream smoothie bowl is coconut milk. It adds an amazing richness that makes the smoothie taste like a big bowl of ice cream.
I used light, but for a seriously creamy smoothie, feel free to use full-fat. And if you'd rather avoid the fat and slash the calories a bit, feel free to swap it out with your favorite non-dairy milk, like almond or soy.
You can of course play around with the toppings too. I love the combination of peaches, raspberries, and almonds, so that's what inspired my choice of toppings, but coconut, hemp seeds, and crunchy granola would all be delicious on this bowl.
Ingredients
- 2 cups chopped frozen peaches about 2 small peaches
- 1 medium frozen banana broken into 3-4 chunks
- 1 cup light coconut milk or full-fat, or your favorite non-dairy milk
- 1 tablespoon maple syrup or to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For topping:
- ½ cup fresh raspberries
- 1 fresh peach sliced
- 2 tablespoons chopped raw almonds
- 1 tablespoon almond butter
Instructions
- Place the frozen peaches, banana, coconut milk, maple syrup, vanilla, and cinnamon into a blender and blend until smooth and creamy, stopping to scrape down the inside of the pitcher as needed. Taste test and add more maple syrup if you'd like.
- Divide the mixture among 2 bowls. Top with raspberries, peach slices, and almonds. Drizzle with almond butter. Serve.
Kylie says
Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!
DawnD says
Just found your blog. I'm not vegetarian, but I enjoy veggie websites. So far, yours looks great.
I haven't made this recipe yet, but it sounds delicious. However, I live alone, so even a recipe for 2 is more than I need for one meal. Can this be frozen? Anything special I would need to do?
Alissa says
Hi Dawn! I wouldn't recommend freezing this after making it, as it would be hard to get the consistency back to smoothie-like. If you have a small enough blending device you could try cutting it in half though. 🙂