“I store fudge” “Freezing ice-cube-size portions of my homemade fudge sauce—made with the very best organic ingredients—lets me add a special touch to desserts, without too much guilt! You can also puree seasonal fruit like raspberries or strawberries to create a simple, no-sugar-added sauce. Thaw a cube whenever you want a drizzle of sweetness.” –Bev Shaffer, author of Cookies to Die For! “I prepare pesto” “When basil is abundant in my garden, I make pesto (without cheese), then line a tray with plastic wrap to prevent staining, fill it with the herb mixture, and freeze. The cubes add flavor to soups or pasta sauces.” –Molasses, Prevention.com senior community host “I stock up on juice” “Got extra lemons or limes? Freeze their juice in the trays. A cube adds a touch of flavor to a glass of water. I throw a lemon juice cube into the blender when I’m making hummus—it chills the mixture and gives it a firmer texture.” –Heather Ramsdell, food writer and stylist “I freeze flavor boosters” “Buy an extra tray and use it exclusively for leftover ingredients that bleed color or odors, such as tomato paste and canned chipotle chile peppers. The small portions are perfect when you need to add just a tablespoon or two of these flavorful ingredients to a sauce. You save money and cut down on waste by not opening a new can. I also fill the sections with diced bell pepper, onion, or garlic and a few drops of water so I can skip a prep step later.” –Kati Neville, author of Fix, Freeze, Feast “I save time on smoothies” “I make smoothies when fruit is on sale or overripe. I usually end up blending more than I can drink at one sitting, so I freeze the extras in ice cube trays. The small frozen chunks are easy for the blender to puree, especially if you add a little fruit juice or water. It’s a healthy, slushy treat that’s ready in seconds.” –Jaci Rae, author of 5 Meals for $5"I make my own sushi" “Lightly coat a plastic ice cube tray with toasted sesame oil, then tightly pack warm, seasoned sushi rice into the sections. Pop out the molded rice and cover each ‘cube’ with some of your favorite toppings, such as sliced smoked salmon, cooked shrimp halves, or avocado slices sprinkled with sesame seeds.” –Victoria Abbott Riccardi, author of Untangling My Chopsticks: A Culinary Sojourn in Kyoto “I preserve purees” “When I’m making pumpkin muffins from a recipe that calls for less than a can of puree, I freeze the rest in an ice cube tray to use in other baked goods or desserts like pumpkin mousse. You can also puree fresh vegetables to make wholesome baby food. The trays allow you to freeze it in appropriate portions.” –Renee Zonka, RD, associate dean, the School of Culinary Arts, Kendall College"I cube coffee" “For a great-tasting iced drink, start with quality coffee beans and brew with twice as much as you’d normally use. Freeze the double-strength coffee in an ice cube tray. Add the cubes to a batch of cooled regular-strength coffee and you have a drink to impress your guests.” –JoAnne Shaw, CEO, the Coffee Beanery “I chill a soup” “Make a batch of gazpacho or some other cold soup and freeze a portion of it in ice cube trays. Place a frozen gazpacho cube in a glass or bowl of the cold soup to keep it chilled on a hot day. Try this trick for Bloody Marys as well—it won’t dilute the drink like regular ice cubes do.” –Dave Kamen, professor in culinary arts, the Culinary Institute of America “I fill with toppings” Ice cube trays come in handy when “self-serve” foods are on your menu—especially with kids. Use trays to hold diced tomatoes, shredded cheese, and other toppings for a chili or taco bar. Or fill them with chocolate chips, mini marshmallows, and sprinkles for make-your-own sundaes. They also work well for serving veggie dips. –Susan Maddox, chef/owner, Le Titi de Paris, Arlington Heights, IL
