Home Delicious Recipes Immersion Blender Recipes – Make The Most Of Your Blender!

Immersion Blender Recipes – Make The Most Of Your Blender!

28 min read
immersion blender recipes

If you have read our guide to the best immersion blender you will already know useful they can be.  If you haven’t, check it out. They really are one of the most useful kitchen appliances. Cordless and portable, they perform much the same functions as a food processor but with maximum portabilty around the kitchen workspace. Take a look at our selection of immersion blender recipes that our simple to make and perfect to utilize your new blender.

Immersion blender recipes are not only simple to make, but they are quick as most are made in 1 bowl and the immersion blender does all the work. If you are in the market for a new blender you could do worse than get a new Kitchenaid immersion blender. These blenders offer great value and features and are perfect for making our immersion blender recipes.

Immersion Blender Recipes.


Guacamole is a classic dip that is delicious served with tortilla chips, vegetable sticks or even crusty bread. Guacamole is spicy and creamy but also very nutritious and good for you. It’s laden with healthy monounsaturated fats and adding of garlic and chili boost the health benefits even further. When you buy guacamole in a shop the added ingredients such as vegetable oil reduce the beneficial properties of guacamole, so why not make it yourself? This is one best immersion blender recipes to start off with.

Ingredients (Serves 4) :

3 small ripe avocados

1 garlic clove

2 tablespoons fresh coriander

4 tablespoons plain yogurt

Juice of 1 lime

½ chili

Freshly ground salt & black pepper


Method :

1 :

Place all of the ingredients in a deep bowl. Using your immersion blender, whizz them up until you form a smooth paste free from lumps. This should take 20-30 seconds.

2 :

Put the ingredients into four individual ramekins and then serve or the guacamole can be stored in the refrigerator for upto 24 hours and served when required.

Tip : Serve with smoked salmon and crackers for a delicious treat. You can also use a mini food processor reviewed on that link to make guacamole. 

Healthy Blueberry Pancakes.

Pancakes are considered a no no for those on a diet or trying to watch their weight. These pancakes are a much healthier alternative and very easy to make. One of our favourite immersion blender recipes.

Ingredients (Serves 4) :

2 cups of whole-wheat pastry flour

¼ cup of all-purpose flour plus 2 extra tablespoons

1 teaspoon of sugar

1 teaspoon of baking powder

¼ teaspoon of baking soda

½ teaspoon of freshly grated nutmeg

¾ cup of ricotta cheese

1 large egg

1 large egg white

½ cup of buttermilk

1 teaspoon of lemon zest

1 tablespoon of lemon juice

2 teaspoons of oil

¾ cup of fresh or frozen blueberries

blueberry pancakes

Method :


Using the immersion blender, whisk the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a bowl.


Whisk the ricotta, egg, egg white, buttermilk, lemon zest and lemon juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.


Brush a large non-stick skillet with ½ teaspoon oil and place over medium heat until hot. Using a ¼ cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form.


Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Tip : If the diet is not an issue, serve with lashings of freshly whipped cream. This recipe works great on an electric griddle.

Home Made Tomato Ketchup

Ketchup is a staple condiment in virtually all kitchens. No burger or hot dog is complete without a squirt of ketchup and French fries are bland unless you dip them in ketchup. Try this great recipe that’s simple to make using an immersion blender, it’s also fast and you’ll love the taste too.

Ingredients (Makes 2 Cups) :

2 pounds of fresh plum tomatoes

1 large onion

½ fennel bulb

1 celery stick

Fresh piece of ginger

2 cloves of garlic

½ a red chili

Large bunch of fresh basil

1 tablespoon of coriander seeds

1 teaspoon of freshly ground black pepper

Olive oil

¾ cup plus 2 extra tablespoons red wine vinegar

Sea salt

homemade tomato ketchup

Method :


Place the onion, fennel and celery in a large saucepan or electric skillet with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper. Over a low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.


Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.


Add the basil leaves and use your immersion blender to blend the ingredients until very smooth.


Strain the sauce through a sieve into a clean saucepan and add the vinegar. Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.

5: Cool in the refrigerator and enjoy.

Tip : This immersion blender recipe can be stored in sterilized jars or bottles and kept for up to 6 months in a cool dark place.

Simple Chocolate Mousse

Chocolate mousse makes for a delicious dessert and as it’s light on the stomach it wont leave you feeling too full.  This chocolate mousse recipecan be made very quickly using your immersion blender or food processor.

Ingredients (Serves 6) :

2 ounces of butter

10 ounces of good quality dark chocolate

6 egg yolks

6 egg whites

6 tablespoons sugar

5 ounces of whipping cream

chocolate Mousse

Method :


Place the butter and chocolate into a heatproof bowl. Pour some water into a saucepan and place the bowl on top. Don’t let the water touch the base of the bowl. Heat the saucepan and bring the water to a simmer so the chocolate and butter melt. Make sure you stir the mixture continuously.


Attach the whisk attachment to your food processor. Add the egg whites and whisk on high speed. As the egg whites start to thicken, slowly add four tablespoons of sugar. Continue whisking until the whisk leaves a trail in the mixture as it goes around. Take the mixture out of the bowl and put it to one side.


Put the yolks and the remaining sugar in the processor bowl with the whisk attachment and then beat until the mixture is light and fluffy. With the processor still running, add the melted chocolate/butter mix and the rum. Add the cream and beat until the mixture thickens.


Finally, add the remaining ingredients and mix gently using the pulse button. Pour the mixture into tall glasses and place in the fridge for at least two hours.

Tip : For a delicious twist add a teaspoon of rum to the mixture at step 2.

Red Pepper And Asparagus Quiche

Quiche is a delicious dish, served either as a snack or as a tasty supper with fresh salad leaves. One of the immersion blender recipes that will put a smile on your guests faces. Serve with our homemade mayonnaise recipe below. Save time by buying a ready made pastry crust.

Ingredients (serves 10 as a snack or 4 as a main course) :

10-inch pre-baked pie crust

1 tablespoon of unsalted butter

¼ small white onion sliced

½ a medium red pepper sliced

1 cup chopped fresh spinach

20 asparagus tips

Salt and pepper to taste

¼ teaspoon of dried thyme

¾ cup of gruyere cheese

¾ cup of sharp cheddar cheese

4 large eggs

1-½ cups of whole milk

1 tablespoon of all-purpose flour

red pepper asparagus quiche

Method :


Preheat oven to 375 degrees. Chop the onion and red pepper using the chopper attachment of the immersion blender. Set aside. Grate the cheese with a cheese grater.


Heat a medium sauté pan or electric wok over a medium-high heat and melt butter. Add the onion and red pepper and sauté for 3-4 minutes or until vegetables begin to soften. Add spinach and asparagus tips and cook for 3 minutes longer. Remove from heat and set aside.


Insert the whisk attachment. Place eggs, milk and flour into a bowl and whisk for 30 seconds.


Spread grated cheese evenly on the bottom and up sides of the pre-baked pie crust. Distribute the sautéd vegetables evenly over the cheese. Pour the egg mixture over top.


Bake at 375 degrees for 35-40 minutes or until custard is set.

Tip : Try using different vegetable combinations such as mushrooms, green pepper, jalapeño or tomato.

Banana & Berry Smoothie

No list of immersion blender recipes would be complete without a smoothie recipe. This one combines raspberries and blackberries with mango and banana for a tasty and nutritious treat.

Ingredients (serves 2) :

1 pint of raspberries

1 pint of blackberries

½ mango, peeled

½ banana, peeled

1⁄3 cup of Greek yogurt

½ cup of milk

10 ice cubes

½ cup of whipping cream

2 teaspoons of powdered sugar

1 teaspoon of vanilla essence

Banana berry smoothie

Method :


Place the ingredients from raspberries through milk in a smoothie cup and blend for 1 minute.


Add ice cubes and continue blending until smooth. Pour smoothie mixture into two 10-ounce glasses and set aside.


Pour whipping cream into the smoothie cup and add powdered sugar and vanilla. Blend until thickened.


Spoon ¼ cup whipped cream onto the top of each smoothie.

Tip : Garnish with orange zest to give an extra tangy finish to your smoothie.

Egg Salad With Curry Mayonnaise

Eggs are a perennial favorite in many different dishes and the addition of homemade curry mayonnaise adds a wonderful kick. Another triumph for the humble chicken.

Ingredients (serves 6) :

14 hard-boiled eggs, peeled

1 stalk of celery

¼ small red onion, peeled

Salt and pepper to taste

1 teaspoon dijon mustard

1⁄3 cup of curry mayonnaise (recipe follows)

egg salad

Method :


Place eggs in a large bowl and set aside. Place the onion and celery into a bowl and chop into small pieces with the immersion blender. Combine with the eggs.


Blend the eggs with onion and celery until eggs are coarsely chopped.


Gently fold in the Dijon mustard, curry mayonnaise, salt and pepper and stir to combine. Chill for 2 hours before serving.

Tip : This immersion blender recipe is fantastic served on toasted crostini with sliced tomatoes.

Home Made Mayonnaise

Perfect for salads and as a base for sauces, mayonnaise should always be in your fridge and this recipe beats any supermarket brand hands down. Possibly one of the simplest immersion blender recipes out there.

Ingredients (makes 1 ½ cups) :

1 egg

2 tablespoons of apple cider vinegar

1 cup of extra-virgin olive oil

2 teaspoons of dried mustard

¼ teaspoon of salt

homemade mayonnaise

Method :

Place all ingredients into small bowl and set the blender blade directly onto the bottom of the bowl. Blend until ingredients begin to emulsify and thicken. As mixture thickens, slowly pull up towards the top to incorporate all ingredients.

Tip : To make the curry mayonnaise for the egg salad recipe, simply add ½ a teaspoon of curry powder and 1⁄8 of a teaspoon of cayenne pepper to the mix. Also goes great with our easy chicken recipe ideas.

Broccoli And Cheese Soup

Immersion blenders are perfect for making soup. Try this delicious broccoli and cheese broth with a chunk of buttered crusty bread for a hearty luncheon.

Ingredients (serves 4) :

1 cup raw cashews

5 cups vegetable broth

2 large potatoes, cut into 1/2-inch cubes

1 onion, finely chopped

4 1/2 cups or coarsely chopped broccoli

1 cup of grated strong cheese

1 teaspoon oof dried basil

1 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

brocolli cheese soup

Method :


Blend cashews and 1 cup vegetable broth until smooth. Grate the cheese with a cheese grater.


Pour the remaining 4 cups vegetable broth into a large pot or electric skillet; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.


Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Blend until smooth. Sprinkle with cheese and serve immediately.

Tip : For more delicious cheesy meals check out our Blue Cheese And Feta Cheese Recipes For All The Family.

Banana Ice Cream

Another effortless addition to our favourite immersion blender recipes. This can be made with just 1 ingredient – Bananas. But the addition of cream gives it a touch of luxury.

Ingredients (serves 2) :

2 bananas

1 cup of whipped cream.

Banana Ice Cream

Method :


Freeze the bananas whole for a couple of hours.


Remove bananas from the freezer about 10 minutes before you’re ready to make the ice cream. Peel the bananas and place in a bowl with the cream. Blend with your immersion blender until you have a smooth and creamy texture. Serve immediately.

Tip : Sprinkle with grated chocolate or a dash of chocolate sauce to finish.

Peanut Butter And Chocolate Cake

This is the simplest cake to bake in our immersion blender recipes because the mixture is made using a blender. There’s also no sugar, butter, oil or flour but it tastes great. This cake is moist and compact but not heavy, and has a strong peanut butter flavor that’s accompanied by chocolate chips.

Ingredients (serves 6) :

1 large banana

1 large egg

1/2 cup of peanut butter

3 tablespoons of honey

1 tablespoon of vanilla extract

1/4 teaspoon of baking soda

Pinch of salt

1 cup chocolate chips

Peanut Butter And Chocolate Cake

Method :


Preheat oven to 350F and spray a 9-inch round cake pan with cooking spray and set aside.


Add all ingredients except chocolate chips to a large bowland blend on high speed until smooth.


Add ¾ of the chocolate chips and stir in to the mixture with a spoon.


Pour the mixture out into the prepared pan, smoothing the top lightly with a spatula if necessary. Evenly sprinkle with the remaining chocolate chips and bake for about 25 minutes.


Allow the cake to cool in the pan for about 15 minutes before serving.

Tip : Serve with the banana ice cream above. It’s a perfect match!

Almond Chocolate Cookies

These tasty almond chocolate cookie bars are surprisingly low in sugar as none is added. A delightful delicacy to serve with coffee and no cooking or baking is required.

Ingredients (serves 4)

1/2 cup almond chunks (see step 1)

1 cup of instant oats

2 tablespoons of raisins

A pinch of cinnamon

2 tablespoons of almond milk

2 tablespoons of coconut oil

2 tablespoons of cocoa powder

1 teaspoon of pure maple syrup

Almond Chocolate Cookies

Method :


To make the almond chunks grind up a packet of roasted almonds using or food processor until it’s thick and chunky.


Add all the ingredients, except the coconut oil, cocoa powder and syrup, to a large bowl and blend until it’s soft and crumbly. Press the mixture into a small baking tray.


In a separate bowl, combine the coconut oil, cocoa powder and maple syrup together. Mix until it’s smooth. Ladle the mixture on top of the crust and even it out.


Put it in the freezer for about 10 minutes for the chocolate to set, then cut it into small pieces.

Tip : If you are feeling extra decadent, use melted dark chocolates to coat the cookies before putting into the refrigerator.

Thanks for checking out our Immersion Blender Recipes. Be sure to check out our other delicious recipes, including Easy Chicken Recipe Ideas and Blue Cheese And Feta Cheese Recipes For All The Family.

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