1130 Reviews

KILLER RECIPE! Now I know what I that other compartment that gets super cold is for. It sure didn't keep my lettuce happy. I also vaguely remember Ice Cubes from my childhood. G'ma made them for special occasions.

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Jill-Billy January 24, 2011

Is this recipe available with metric measurements so it can be made in Europe?

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deadnarf August 19, 2012

I was totally out of ideas for what to take to our family reunion last weekend at Lake Texoma. It was going to be so hot and I just didn't feel like taking something hot, like tater tot casserole, etc. Then I found this recipe and literally began to rejoice! My kitchen turned into the Hallelujah chorus!

My biggest tip is to be sure you leave enough time when making the ice cubes as this cannot be rushed. It really does take two hours.

Second tip: this needs to be served right out of the freezer. It just won't keep otherwise. We live in Dallas and left for Texoma at about 9 for a family lunch that was served at noonish and the ice cubes were all watery when we arrived. But my family still loved it! I just think it would have been better had we been able to serve it right out of the freezer.

Finally, this recipe is gluten-free, lactose-free and is low carb. That wasn't clearly stated in the recipe and when my cousin asked if it would upset her kids' stomach (like every other effing thing they have ever eaten), I wasn't sure and we had to pull out my son's iPad and look it up. Thankfully, it was something they can eat.

I am convinced you could serve this to anyone, no matter what their allegeries, real or imagined, and be fine.

Thanking you so much for posting this.

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dwcook August 08, 2012

I really liked the recipe, but I made a few substitutions to make it better.

Instead of just water, I used flour, eggs, butter, chocolate powder and baking powder. Instead of an ice tray, I used a round pan and instead of freezing, i baked at 325 degrees for 30 minutes. It was great. Thanks for the original recipe.

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kevlynne August 01, 2012

My husband and I found this recipe a bit bland. The addition of 1 1/2 T of Sriracha really lifted the oxygen flavor that was being overpowered by the doubled hydrogen. The additional "kick" with the newly-balanced molecular flavor has made this recipe a favorite around our house.

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Kristina+Enno October 02, 2011

I can't believe you stole this recipe from Rachel Ray.

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lemuress August 10, 2012

Now if you could just come up with a recipe for replacing the toilet paper roll, life would be good! Thanks for the laugh.

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Viclynn June 17, 2010

My daughter, a long-time vegan, has recently become increasingly concerned about the effects of her diet on innocent plant life. For the past week, she's eaten nothing but liquid water, and has lost a great deal of weight. Thank you so much for this recipe. Now that I can get some solid food into her, I'm sure she'll start fleshing out again.

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Chickadee Whisperer August 22, 2012

This recipe was fine, once I added two steps: 1. Turn off the water after filling trays. 2. Be sure the trays are LEVEL in the freezer and there is nothing on top of the tray -- not even a corner of a frozen veggie bag! Overall, a great recipe!

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ygofast June 01, 2010

SO glad I know how to do this now! I have been trying to perfect this recipe for years, without success until now! Can someone do a online/DVD version so my son and husband will also review it?

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GIBride01 February 08, 2011
Ice Cubes