5 ways to make ice cubes with serious cool factor

These ice cube recipes are freaking adorable, the answer to preparing smoothies in a snap, and taste darn good in summer cocktails.
Oh Joy Striped Ice Cubes Remember using ice trays to make popsicles as a kid? Yeah, these are way better.

We’re talking ingenious ice cubes that are not just freaking adorable, they’re the answer to preparing smoothies in a snap, and, we’re not gonna lie, they taste pretty darn good in cocktails (made with quinoa vodka, of course!).

With recipes created by super smart food bloggers who use fruit slices, edible flowers, and herbs, you’ll want to host the next garden (or fire escape) party instead of hitting happy hour. Here are five ways to fill and freeze your ice cube trays with serious cool factor.  —Molly Gallagher

(Photo: Oh Joy)


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A Cozy Kitchen_Flower Ice Cubes Edible Flower Ice Cubes by A Cozy Kitchen

Edible flowers are the star of these ice cubes that we’re pretty sure will make your summer party guests swoon. They’re also “pretty tasty, sweet, and really fragrant,” writes their creator, Adrianna Adarme, of A Cozy Kitchen. She uses a variety of edible flowers from Whole Foods (a good choice if you don’t happen to have a flower garden), and drops the cubes into a rhubarb-gin fizz.

For the full recipe, visit www.acozykitchen.com

(Photo: A Cozy Kitchen)



Cucumber and Basil_Brit+Co Cucumber and Basil Ice Cubes by Brit+Co

“This combination is a great way to flavor up a glass of water or seltzer, but would also be delicious in a gin and tonic on a hot summer day,” raves Brit Morin, the founder of Brit+Co—the cool DIY site that’s all about helping women and girls get their creativity on. For this ice creation, you just dice up cucumber and basil, place it in a tray, and add water, writes Moran. It’s gorgeousness in a glass.

For the full recipe, visit www.brit.co

(Photo: Brit+Co)



Oh Joy Striped Ice Cubes Striped Ice Cubes by Oh Joy

Joy Cho, a graphic designer and Oh Joy’s founder, conceived of these chic, striped ice cubes, which she uses for making smoothies at a moment’s notice, like when you’re in a rush in the morning. But they have serious wow-factor, too, so maybe have a pile of people come over for brunch to view them, too? And what gives them the cool layered look? Coconut milk!

For the full recipe, visit ohjoy.blogs.com

(Photo: Oh Joy)



Scaling Back_cantaloupe cubes Cantaloupe Cubes by Scaling Back

What makes these cantaloupe cubes look almost to0 good to eat (or melt)? Probably because Tina Jeffers, of Scaling Back, froze them at the peak of their season last summer. Guess what time of year it is now? While she uses them to make a cucumber, cantaloupe, and mint smoothie, but you could also throw them into this cantaloupe, honeydew, apple, and kale creation.

For the full recipe, visit www.scalingbackblog.com

(Photo: Scaling Back)



Nectarine Basil Ice Cubes Running to the Kitchen Nectarine Basil Ice Cubes by Running to the Kitchen

“The freshness of the sweet nectarines and garden basil add the perfect sophistication to this summer drink,” writes Gina Matsoukas, of Running to the Kitchen. “These fruity herb ice cubes would be great in lemonade or are a fun way to jazz up water, too,” says Matsoukas. She uses a ready-to-made cocktail mix with her herb-a-licious cubes in the recipe on her site, ​but we think the fruity cubes would taste equally yummy with any alcohol of your choice—or sparkling water.

For the full recipe, visit www.runningtothekitchen.com

(Photo: Running to the Kitchen)




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