vitamix ice cream

Blueberry Sorbet
1 cup cold water
1/4 cup sugar
1 pound frozen blueberries

Place all ingredients into your Vitamix in the order listed. Turn the blender on to Variable 1, then quickly increase the speed to Variable 10. Switch to high then blend for about 30-60 seconds. Use the tamper to press the ingredients into the blades. Eventually four mounds will form around the time that the sound of the motor changes.  Stop the machine as soon as the mounds form. Serve immediately.

Terry’s Piña Colada Ice Cream
1/4 cup cream of coconut
1/2 t Xantham gum
1/2 cup of sugar, or less if you don’t want sweet
1 bag of frozen pineapple
A couple of glugs of rum

I use about 4 Tablespoons of liquid to a bag of frozen fruit, 1O ounces of frozen fruit I think, for ice cream VitaMix style.


Strawberry Or Other  Ice Creams
1/4 cup cream
3 tablespoon confectioner’s Sugar
1/2 teaspoon Xanthan Gum
2 cup Strawberries, Frozen

This recipe can be general guidelines for making a delicious creamy ice cream in the VitaMix or any *super* powerful blender that will puree frozen items

Put enough cream in the Vitamix to come up to but not over the blades, that’s just about 1/4 cup. You don’t have to use cream. Vanilla syrup, or any flavor syrup will work. Just what you think would go well with the strawberry flavor.

Add the sugar to the liquid, it doesn’t have to be sugar but Agave or Stevia whatever you like for sweetener. You can use granulated sugar but I like to use confectioner’s sugar because i know it’s going to dissolve totally and quickly. I usually make several cups of powdered sugar at a time and have it on hand.

Add the Xanthan Gum. this is the secret ingredient that keeps ice crystals from forming and allows you to freeze the ice cream. It also gives this the wonderful “creamy” mouthfeel. Last add the fruit, in this case the strawberries.

Then, Turn the Vitamix on high. Don’t mind the noise it won’t break. Use the tamper vigorously. Forcefully push down really hard in all four corners until you hear the machines noise change. It will go from a loud struggle to the grinding of gear sound. If it whines then their is an air pocket and you are not pushing with enough force. It probably will take about 1 1/2 minutes. You can’t run it too long or the force and speed of the motor which will cook soup will melt the ice cream. Just look. If is looks like ice cream it is.  Give it a taste. You’ll be amazed.

I make a Pina Colada Ice Cream that is killer good. You use the same technique. In this case you can use frozen pineapple chunks. The Xanthan Gum is not bothered with the pineapple enzyme that prevents gelling so you can use raw but frozen pineapple. In the Pina Colada Ice Cream I use Coconut Syrup (or coconut cream or milk)  no sugar, I make the ice cream and when it is turn I throw in a good splash of Rum and give it one more spin.  It’s our Favorite.

Pecan Nut Butter Ice Cream
Recipe By: Lea Ann Savage

The Nut Butter
3 cup pecans
1 tablespoon oil
The Ice Cream
1/4 cup maple syrup or other sweetener
Heavy Cream
frozen heavy cream cubes
1 teaspoon vanilla

1. Roast the nuts
2. Place 2-3 cups of almonds and 2-3 cups of pecans in a large zip lock bag and pour oil in 1 Tbs. at a time and squish around until all of the nuts are coated. I like coconut oil for this as it is not damaged by high heat.
3. Spread them out on a cookie sheet in a single layer
4. bake in a PREHEATED oven at 350 for 15 minutes (be there when the timer goes off, because it is easy to quickly burn the nuts – check them at 13 minutes)
5. allow them to cool
6. Turn the nuts into butter…
7. Remove some of the nut butter to spread on toast the next day.
8. To make the Nut Butter Ice Cream:
9. leave a LOT of Almond/Pecan Butter in the container.
10. add sweetener of your choice
11. 1/4 cup of Maple Syrup (the sweetener choices are endless really)
12. the sweetener above should come to about the 1/4 cup line.
13. add Heavy Whipping Cream to the 1 cup line
14. add frozen ice cubes made from Heavy Whipping Cream (enough to reach the 4 cup line) Reserve some extra “Cream Cubes” in case you need them
15. add 1 tsp. of Vanilla
16. optional – add a few shakes of cinnamon
17. Xanthan Gum – Terry’s choice
18. You could use ice cubes or milk cubes instead of the heavy whipping cream

Notes:  Other sweetener choices. To make a Thick Date Syrup:
– add 2-3 cups of pitted dates into the Vitamix machine
– add water to just the top of the dates (or a tad less). Adding more water = a thinner “syrup”
– if you add 5-6 drops of Stevia, it won’t be enough for anyone to taste the bitterness, but it will really enhance the sweetness of the Date Syrup

Other Thickening Choices Also, if you have a thickener of some kind (for example, Agar Agar or Glucomannan Powder) adding a small amount (perhaps a tsp.) gives the ice cream a much more commerce “creamy” mouth-feel.

vitamix sauces & salad dressings

Leanne’s Salad Dressing

2 head of roasted garlic (just the garlic
1/4 cup good quality balsamic vinegar
1 small shallot
2 tablespoon capers
2 tablespoon dijon mustard
2 tablespoon maple syrup
salt & pepper
1 1/2 cup good quality olive oil

put everything into the VM and process until nice and smooth.  Taste it and add more of whatever !!


onion crema from

This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.

Preheat oven to 400F x

Don’t peel, drizzle with a little olive

Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions. baked for about 45 minutes.

Buzz until very smooth. Depends on the texture you want.

Watch the video in the link.

This is such a good technique Terry’s going to try it with other vegetables.


Shrimp Dipping Sauce

1/4 cup ginger root
1/4 cup rice vinegar
2 tablespoon honey
4 teaspoon soy sauce

VitaMix or blend the whole Shootin’ match. Use as a dipping sauce for pistachio crusted shrimp


Roasted Sweet Pepper Sauce
Recipe By: Dean James Max

4 sweet red bell or lipstick peppers
1 shallot
3 tablespoon olive oil
1 tablespoon garlic (chopped)
1 tablespoon paprika
2 tablespoon honey
2 tablespoon Champagne vinegar
1 1/2 cup chicken stock
1 cup cream

Peel and roughly cut the peppers into chunky pieces.  Roast the peppers with the olive oil in a 350 degree oven for 10 minutes using an ovenproof saute pan.

Mince the shallot. Add the shallots, garlic and paprika and mix it with the roasted peppers. Continue roasting for an additional 10 minutes.

Take the saute pan out of the oven and on to a medium high burner. Add the honey and let it cook for a minute. Deglaze with the vinegar and then add the chicken stock. Reduce by half. Add the cream and bring it to a boil.

Place the mixture into the Vita-Mix Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

Season to taste with salt and white pepper. If desired, press sauce through a fine strainer.

  • Recipe Notes:  this creamy sauce gets its body from the bright, sweet flavor of the roasted peppers. It adds a sweet, spicy, and creamy flavor to any dish.
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    Gretl’s Harissa

    1 cup red pepper flakes
    3 tablespoon paprika
    3 garlic clove
    1 teaspoon ground coriander
    3 teaspoon ground caraway
    2 tablespoon water
    olive oil

    In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.

    Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.

    Notes from Gretl:Here’s the Harissa recipe. Oh, it’s SPICY and very good. I put about 3 Tbs water in the VM before adding the dry stuff. I didn’t have ground caraway, I just added the seeds. I buzzed it low until it sort of came together, then increased the speed to about 7 and added the olive oil. It’s not smooth, still chunky. I’ll take some along tonight. It’s good for many uses.


    Celery Seed Dressing

    2/3 cup sugar
    2 teaspoon Lemon Juice
    1 teaspoon Dry mustard
    1 teaspoon Salt
    1/4 teaspoon White pepper
    1 small onion
    1/3 cup cider vinegar
    1 cup oil
    1 teaspoon Celery Seed

    1. Place the first 6 ingredients and half of the vinegar into a blender.
    2. Blend well. With blender still running, slowly add the oil and
    3. remaining vinegar. Blend all thouroughly. This will prevent the
    4. dressing from separating. Stir in the celery seed. Serve. Makes 2 cups.


    Apple Vinaigrette

    1/2 cup chopped flat-leaf parsley
    1/4 cup cider vinegar
    1/4 cup extra virgin olive oil
    1/4 cup apple juice
    3 Whole fresh basil leaves
    1 teaspoon honey
    3/4 teaspoon salt
    1/4 teaspoon dry mustard
    1/8 teaspoon ground black pepper

    Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in your Vitamix blender. Process until smooth.

    Notes: this is terrific with the chicken, apple, bacon salad

    vitamix soups

    Rosy Cucumber Soup
    Recipe By: Nina Graybill and Maxine Rapoport

    2 large cucumber
    16 ounces pickled beets, drained, juice reserved
    1/2 cup onion
    2 tablespoons parsley
    3 cups chicken broth
    1 teaspoon sugar
    1/4 teaspoon pepper
    salt and pepper — to taste
    1/2 cup sour cream
    green onion tops chopped

    In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.

    Sprinkle with chopped green onion tops or chives before serving.


    Summer Corn Essence
    Recipe By: Gretl Collins

    1 small onion
    knob of butter
    1 teaspoon flour
    1/4 cup white wine
    fresh thyme
    1 cup chicken broth
    4 ear of corn
    salt and pepper
    1/4 cup half and half

    1 small onion, chopped, sauteed in a Tbs butter (10″ nonstick skillet) –add one tsp flour and mix well with wooden spoon to thicken slightly –add about a generous 1/4 C white wine and some sprigs of fresh thyme. Boil to reduce a bit, and –add about 1 C chicken broth (I used Minor’s base).

    Cut the kernels off the cob, and add to the mixture just to heat through. IF using uncooked corn, just heat longer to cook the corn a bit.

    Fish out the thyme sprigs, season with salt and pepper, put the whole shebang in the VitaMix, and let it rip at high speed. I tasted it, and added about 1/4-plus cup of half-and-half to make the texture creamier.

    To serve, I ladled a puddle of the corn cream on the plate, flanked by the buttered asparagus and roasted potatoes. I garnished it with chopped parsley and chives from the garden.

    The flavor of the sweet creamy corn with the grilled salmon (and the sides) was amazing. I debated pushing it through a sieve, but chose not to. It had a bit of texture but not much.

    I might even try this and more highly seasoned, with heavy cream to thicken.


    Avocado Soup with Lump Crab Meat
    6 cup Vegetable stock, I use chicken broth
    4 ripe Avocados
    Juice of 2 Limes
    2 tablespoon Greek Yogurt
    3 dashes Hot Pepper Sauce
    6 ounce Crab meat, lump
    Olive Oil, your best finishing oil
    2 tablespoon Chives, chopped

    1. Put stock, avocados, lime juice, yogurt and pepper sauce into the blender or Vitamix. Blend until smooth and creamy.

    2. Put into 6 pretty serving glasses and top with the crab meat, a drizzle of good olive oil and the chopped chives. A little extra hot sauce is nice and pretty.

    Notes: Shrimp canned be used in addition to or instead of the crab


    Broccoli Cucumber Bisque
    1/4 cup raw broccoli
    1 large cucumber
    squeeze of lime juice
    sprinkle of dry mint

    1. Put the broccoli and cucumber into the Vitamix. Sprinkle in a couple of pinches of salt.

    2. Squeeze a little lime juice over each bowl of bisque and top with a little sprinkle of dried mint.

    Notes from Terry: I needed to add about 1/4 cup of water and it really needs the lime. Best served very cold after several hours of refrigeration.<>


    Carrot Ginger Soup
    1 piece fresh ginger (about 3 inches long)
    1 1/4 lbs carrots
    1/2 cup fresh orange juice
    5 cup vegetable broth
    1 yellow onion
    2 tablespoon extra-virgin olive oil
    pinch of nutmeg (optional) freshly grated
    Sea salt and black pepper

    Cook onion and ginger in olive oil over medium heat in a soup pot. Stir occasionally – cook for about 5 minutes or until onions and ginger have softened.

    Add carrots, orange juice, and vegetable broth. Bring to a boil, then reduce heat to low, cover with lid, and let simmer for about 45 minutes or until carrots are quite soft.

    Transfer soup in batches to a blender and blend until smooth. If you have a hand-held blender, you can blend the whole batch right in the pot.

    Season soup with sea salt, pepper, and nutmeg if you have it on hand.

    The flavors in this delicious ginger carrot soup go together quite nicely with a ripe, room temperature avocado. If you enjoy avocados, try garnishing this soup with a few avocado slices just before serving.

    This soup is full of immune-boosting ingredients; carrots are rich in carotenoids that can be converted to vitamin A, which is needed for optimal immune system strength; fresh orange juice is a decent source of natural vitamin C, good for overall immune system support; and just a little ginger provides a number of health benefits, including protection against cancer.

    Nutmeg is an optional ingredient, but if you have some sitting around in a cupboard, I highly recommend that you add a pinch, as nutmeg goes together brilliantly with the rest of the ingredients in this beautiful, bright orange soup. (Terry’s note: don’t bother unless you have fresh nutmeg, if it’s old it has no flavor)  Serving Size: 4

    Terry’s Taco Tortilla Soup
    3 cups Chicken broth
    1 or 2 carrot
    2 Celery stalk
    1/4 cup Tomato
    1 or more Jalapeño
    1 teaspoon Taco seasoning
    1 treaspoon cumin
    add a couple of handfuls tortilla chips
    1/2 to 3/4 can drained and rinsed Black beans
    1 cup frozen Corn, thawed
    chicken (cooked if you like)

    Pulse to just chop the ingredients
    Then top with some more of the whole corn and black beans and a dollop of sour cream or asadero cheese.

    Buzz the first 7 ingredients until hot and steamy. Then add the tortilla chips and rest of ingredients and pulse gently until slightly chopped.