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7 Best Immersion Blenders of 2023, According to Testing
These hand blenders blitz up quick smoothies, sauces and soups.

We updated this story in February 2022 to ensure all products tested and vetted by the Good Housekeeping Institute Kitchen Appliances and Innovation Lab are in stock and reflect current pricing.
Immersion blenders — also called hand blenders, stick blenders or wand mixers — give you the freedom to blend and puree foods without needing to transfer them to a full-size blender. Some are constructed as a single piece — the motor cannot be removed from the blender arm that houses the blades. Others are designed with a motor that can be attached to the blender arm as well as other tools like a whisk, mini food processor or beaters like those on a hand mixer. No matter the type, the best models can handle big jobs like blending smoothies and pureeing soups directly in the pot and smaller jobs like making mayo or salad dressing.
The pros in the Good Housekeeping Institute Kitchen Appliances and Technology Lab tested 13 models in our most recent test to find those that are easy to assemble, comfortable to operate and delivered on performance. To test each immersion blender, we blended a smoothie, pureed a soup and made a mayonnaise. We also considered the weight, power and settings of each model to find the best options.
Our top picks:
Read on for more information on how we tested as well as what to consider when shopping for an immersion blender. We also weigh in on whether an immersion blender is worth adding to your kitchen toolkit. Looking for more blender recommendations? Check out our guides on best Vitamix blenders or best personal blenders for smoothies.

Sarah (she/her) is a deputy editor for the Good Housekeeping Institute, where she tests products and covers the best picks across kitchen, tech, health and food. She has been cooking professionally since 2017 and has tested kitchen appliances and gear for Family Circle as well as developed recipes and food content for Simply Recipes, Martha Stewart Omnimedia, Oxo and Food52. She holds a certificate in professional culinary arts from the International Culinary Center (now the Institute of Culinary Education).
Myo Quinn is a professionally trained chef, recipe developer, food writer and on-air talent. When she’s not cooking or planning her next meal, Myo chases her three boys around Central Park in New York City. She is on an endless hunt for the best vanilla ice cream – it should be speckled, aromatic, not too sweet and the perfect balance of creamy and icy. She is also dipping her toes into improv.
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