Peel the peaches by blanching them in boiling water for 30 seconds, then transferring to ice water—the skins will slip off easily. Slice the peeled peaches into 1-inch wedges, removing the pit. I like to do this step first so the peaches are ready to go, and any juices released will add natural flavor to the shake.

Add the vanilla ice cream, peach wedges from Step 1, milk, honey, and vanilla extract to a blender. Blend on medium speed for 15-20 seconds, then stop and use a spatula to push any unmixed fruit down toward the blades. Continue blending until the mixture reaches a smooth, pourable consistency. For a thicker shake, use less milk; for a thinner consistency, add a splash more. I find that blending in two short bursts rather than one long one helps incorporate the fruit more evenly and prevents the ice cream from becoming too warm.

Pour the shake from Step 2 into chilled glasses, filling them about three-quarters full. Top each shake with a generous dollop of whipped cream, then crown with fresh peach slices and a few mint leaves for color and aroma. Serve immediately with a straw and long spoon so you can enjoy every thick, creamy sip.