You probably use your ice cube trays only for freezing plain H20, but these inexpensive trays are much more versatile and cool (pun intended) than you’d think.
You can use them for all sorts of things — from organizing your jewelry and office supplies to storing herbs and making bath fizzies and tea light candles. And if you think a little outside-the-freezer-box (sorry! Couldn’t help myself), you can use these handy trays to whip up a variety of scrumptious treats.
Looking for some quick inspo? Check out these five delish ice cube tray recipes, exclusively crafted for you, by the creative folks at Plated:
Chocolate Peanut Butter Candies
2 cups semisweet chocolate chips
2 tablespoons coconut oil
1 cup peanut butter (note: try not to use natural peanut butter here, if possible, as it’s runnier
and takes longer to harden in the freezer)
- Line a baking sheet with parchment paper. Working 1 tablespoon at a time, dollop peanut butter onto the prepared baking sheet, spacing apart. Transfer baking sheet to the freezer to chill and let it set for about 30 minutes.
- In a medium heatproof bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals until completely melted. Pour melted chocolate into an ice cube tray to nearly fill each indent.
- Once the peanut butter is chilled, remove it from freezer and press one tablespoon chilled peanut butter into the center of each chocolate cube.
- Cover the ice cube tray with plastic wrap and let it freeze for two to three hours.
- Once set, remove candies from ice cube tray and enjoy!
- Store any remaining candy in the refrigerator to prevent from melting.
Frozen Key Lime Squares
8 Graham cracker sheets
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
1 (8-oz.) package plain cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 teaspoons grated lime zest
1/2 cup fresh lime juice (key lime or regular)
1/2 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon granulated sugar
- Place graham cracker sheets and 1 tablespoon sugar in a food processor and pulse until finely ground.
- Drizzle over melted butter and pulse until crumbly (it should have the texture of wet sand).
- Using a teaspoon, divide graham cracker crumbs among 18 2×2-inch square silicone ice cube molds, filling about 1/3 of the way, pressing firmly into each square. Refrigerate until filling is ready.
- In a large bowl, combine cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla.
- Beat with an electric mixture at medium speed until completely smooth. Divide filling evenly among ice cube molds, filling to just below the rim of each.
- Refrigerate overnight. Refrigerate any remaining filling in a bowl or glass, then top with crushed graham crackers for a snack.
- Place a large bowl and the beaters of an electric mixer in the freezer for 10 to 15 minutes (this will make the cream easier to whip).
- Remove bowl and beaters from the refrigerator, add heavy cream and 1 tablespoon granulated sugar, and beat on high speed until thickened and stiff peaks form.
- Let ice cube trays sit at room temperature for 2-5 minutes before unmolding.
- Use a teaspoon to dollop whipped cream over key lime pie cubes (you can also pipe the whipped cream if you’re feeling fancy).
- Zest whole lime over cube and garnish each cube with a piece of lime.
Mini Pain Au Chocolat
4 5-inch squares puff pastry
½ cup semi-sweet chocolate chips
1 sheet parchment paper
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Separate puff pastry squares and set aside to soften at room temperature (we recommend 10 minutes). Once the puff pastry has softened, transfer to a clean, dry surface.
- Whisk one egg in a small bowl.
- Arrange two squares of puff pastry, end to end in a single layer, overlapping each square by ¼-inch. Pinch and seal seams to create a single rectangle of pastry. Repeat with remaining 2 squares of puff pastry.
- Using your hands, gently stretch or press puff pastry cubes into rectangles slightly larger than your ice cube tray.
- Line the ice cube tray with the rectangular puff pastry dough, gently pressing dough into each indent. Fill each indent with chocolate chips, divided evenly. Top with remaining puff pastry sheet, pressing gently around the border of each pain au chocolat to seal.
- Next, flip the ice cube tray. Using a knife, trim and discard any excess puff pastry. Now, separate each chocolate croissant.
- Arrange the cubes on the baking sheet, spacing apart. Lightly brush tops of pastries with whisked egg.
- Bake for eight to ten minutes, or until the pastry is puffed and golden brown. Let it sit for ten minutes and enjoy!
Pimento Cheese Pastries
4 5-ounce squares puff pastry
4 ounces cream cheese
½ cup jarred pimento peppers
8 ounces grated cheddar cheese
½ cup mayonnaise
¼ teaspoon crushed red pepper (optional)
1 sheet parchment paper
- Line a baking sheet with parchment paper. Preheat oven to 425°F.
- Set puff pastry squares and cream cheese aside for at least 10 minutes, to soften at room temperature.
- Take the pimento peppers and finely chop them. Next, whisk an egg in a small bowl.
- Once the cream cheese has softened, cut into 1-inch cubes (this will make it easier to blend
with the other ingredients) and place in a large bowl.
- Add cheddar cheese, mayonnaise, crushed red pepper (optional), pimento peppers, ¼ teaspoon salt, and black pepper as desired. Mix with a hand mixer or spatula, until thoroughly combined.
- Transfer puff pastry squares to a clean, dry surface. Arrange two puff pastry squares end to end in a single layer, overlapping each square by ¼-inch. Pinch and seal the seams to create a single rectangle of pastry. Repeat with the remaining two squares.
- Using your hands, gently stretch or press puff pastry into rectangles slightly larger than your ice cube tray.
- Line a standard ice cube tray with the puff pastry dough, gently pressing it into each indent.
- Fill each indent with pimento cheese, being careful not to overfill. Top with remaining puff pastry sheet, pressing gently around the edges of each pastry to seal.
- Next, flip the tray and remove excess pastry using a knife or pizza cutter. Now separate each pimento cheese pastry.
- Arrange them on the prepared baking sheet, spacing apart. Lightly brush the tops of each pastry with egg.
- Bake for ten minutes, or until puffed and golden brown. Let it cool for seven to ten minutes before serving.
Chocolate Mousse Pops
(Adapted from Morsel’s Easy Chocolate Mousse)
3 ounces bittersweet chocolate, melted
2 egg whites
3 tablespoons sugar
2/3 cup heavy cream, whipped
12 popsicle sticks
- Take both the eggs and remove the yolk. Beat egg whites in a stand mixer with a whisk attachment on medium speed until soft peaks begin to form. Now, slowly add in sugar and continue to beat until firm (10-15
- In a separate bowl, mix whipped cream and melted chocolate. When the eggs are firm, gently fold in chocolate and cream mixture.
- Pour the chocolate mousse into a standard ice cube tray, dividing evenly.
- Insert a popsicle stick into each indent.
- Transfer it in the freezer to chill until set (one hour approx.). And your chocolate mousse pops are ready!
Now, it’s time to take out those ice trays!