Ice cube

An ice cube is a small piece of frozen water most commonly used to cool beverages. Ice cubes are typically made in a freezer using trays or automatic ice makers.

Overview

Ice cubes are convenient because they are easy to portion, easy to store, and melt at a predictable rate. They are commonly used in water, soft drinks, and cocktails, and can also be used as a quick cold source for short-term food cooling or minor first-aid applications.

Cooling and melting

When an ice cube is placed into a warmer liquid, heat flows from the liquid into the ice. The ice warms to its melting point and then begins to melt. While melting, the ice absorbs a relatively large amount of energy without increasing in temperature, which is why ice is effective at chilling drinks.

As melting continues, the drink becomes colder but also becomes diluted by the meltwater. People often manage dilution by using larger cubes (which melt more slowly), chilling the drink beforehand, or using alternative cold sources.

History

Long before modern refrigerators, people harvested natural ice from lakes and rivers and stored it in insulated icehouses. In many regions, winter ice could be kept through the warmer months by packing it with sawdust or straw, enabling early forms of chilled food storage and cold drinks.

In the 19th century, the commercial ice trade expanded rapidly. Ice was cut in large blocks, transported by ship and rail, and delivered to households and businesses. This made iced beverages and cooled food storage more accessible, especially in cities, but it also highlighted challenges such as melting losses, contamination, and the need for consistent supply.

The development of mechanical refrigeration in the late 19th and early 20th centuries gradually reduced dependence on natural ice. As electric refrigerators became common in homes, ice shifted from a delivered commodity to something produced on demand. Ice cube trays—simple molds that freeze small portions—helped popularize standardized “cubes” instead of irregular chunks chipped from larger blocks.

By the mid-20th century, automatic ice makers became a sought-after convenience feature in refrigerators and in commercial settings. Different ice styles emerged to suit different uses, from dense cubes for slow melting to softer “nugget” ice designed for chewable texture. Today, ice continues to evolve as a craft ingredient in cocktails and specialty beverages, where clarity, shape, and melt rate are intentionally chosen to match the drink.

Production

In homes, ice cubes are usually made by freezing water in a tray with multiple compartments. Some refrigerators include an automatic ice maker that fills a mold, freezes it, and ejects the cubes into a bin. In restaurants and bars, dedicated ice machines may produce different styles of ice depending on the intended use.

Shapes and sizes

Common shapes include small cubes, crescent-shaped cubes, large “king cubes,” spheres, and nugget ice. In general, larger pieces melt more slowly because they have less surface area relative to their volume.

Clear vs. cloudy ice

Cloudy ice is often caused by dissolved gases and impurities that become trapped as the water freezes. Clear ice can be made by freezing in a way that pushes bubbles and impurities toward one side (directional freezing), then trimming away the cloudy portion.

Use in drinks

Ice can affect a drink’s texture and taste by changing temperature, carbonation retention, and dilution. Some cocktails are designed to evolve as the ice melts, while others aim to stay strong and cold with minimal water added.