Peach Apricot Milkshake with the Ninja Slushi

Forget the hassle of a blender and melted ice cream tubs: the machine transforms your fruity dairy base directly into a milkshake. I have tested quite a few methods to achieve this result without an ice cream maker, and the real advantage here is the temperature stability. You get a velvety mix with notes of summer fruits, perfectly frosted and drinkable with a straw, that won’t separate within five minutes.

Peach Apricot Milkshake with the Ninja Slushi

Recipe by Camille RoosCourse: MilkshakeCuisine: Difficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

A creamy, fruity summer drink, churned directly by the machine for a smooth and refreshing result.

Ingredients

• 500 ml whole milk (or barista-style oat milk)

• 250 ml peach nectar

• 150 ml apricot nectar

• 100 ml cane sugar syrup

Instructions

• In a pitcher, thoroughly mix the milk, fruit nectars, and sugar syrup.
• Pour the mixture into the Ninja Slushi bowl, ensuring you pass the MIN mark and stay below the MAX mark. The syrup ensures a sufficient sugar content to prevent the milk from freezing solid.
• Select the Milkshake program and let the machine work (approximately 45 minutes depending on the initial temperature of your ingredients).
• Serve as soon as the texture is well-set and creamy.

100% fresh fruit purée version

100% fresh fruit purée version: Replace the nectars with 400 ml of fresh peach and apricot purée. You must pass it through a sieve before adding it to the milk to remove thick fibers, and adjust the syrup according to the acidity of the fruits.

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The importance of syrup with nectars

For a successful milkshake in the Slushi, you must understand that milk fat and sugar are your allies. Store-bought nectars are often not enough to prevent the formation of a hard ice block. By adding cane syrup, we reach the ratio of approximately 10-12% total sugar needed for antifreeze. If you like to vary your flavors, I apply exactly the same logic to my choco banana milkshake with the Ninja Slushi. This is what creates that consistency that passes through a straw without jamming the churning screw.

Managing yellow fruit acidity

When mixing slightly acidic fruits like apricots with milk, the main risk is that the mixture separates or curdles. Always use very cold liquids before pouring them into the bowl; this limits this phenomenon and considerably speeds up the setting time. If you prefer a plant-based alternative, “barista” style oat milks work wonderfully because their formulation handles acidity better than classic almond milk, while frothing perfectly under the action of the program.

Do you prefer using cow’s milk or a plant-based alternative for this type of recipe?

Frequently asked questions

Can I use fresh peaches and apricots instead of nectar?

Yes, in the form of a fine purée (about 400 ml). Be sure to pass it through a sieve to remove thick fibers that would wrap around the auger, and adjust the syrup according to the natural acidity of your fruits.

The machine beeps and a light is flashing, what should I do?

The mixture has likely frozen too much because it lacks sugar. Stop the machine, let it melt slightly at room temperature, add 2 to 3 tablespoons of cane syrup, mix well, and restart.

Which model is required for this program?

The Milkshake program is available on the entire range (FS301, FS601, FS605), so you can run this recipe on all models, simply respecting the MAX mark of your specific bowl.