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6 Recipes with Ice Molds

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You never thought about everything you can do with an ice tray! Here we leave you these original and varied recipes to prepare with these molds: delicious palettes of lemon pie with cookies and red fruits, ravioli stuffed with spinach, coffee ice for a cold drink or a frappé, cubes of spicy butter, creamy appetizers Cheesecake covered with chocolate and raspberry fillings, or perfect cubes of sushi. Surprise yourself with this sensational technique!
Learn more about Carlos Lieja


14 portions
  • 1 cup Maria cookies, crushed, for lemon pie
  • 1/2 cups butter, melted, for lemon pie
  • 190 grams cream cheese, to pay for lemon pie
  • 1/2 cups sugar, for lemon pie
  • 4 tablespoons condensed milk, for lemon pie
  • 1 tablespoon lime juice, for lemon pie
  • 1 tablespoon lemon zest, for lemon pie
  • blueberry, for lemon pie
  • raspberry, for lemon pie
  • 1 cup ricotta cheese, for spinach ravioli
  • 1 cup spinach, chopped, for spinach ravioli
  • 5 tablespoons white onion, finely chopped, for spinach ravioli
  • 1 tablespoon garlic, finely chopped, for spinach ravioli
  • 1 pinch salt, for spinach ravioli
  • 1 pinch black pepper, for spinach ravioli
  • 1/2 kilos pasta, for ravioli
  • fresh parsley, leaves, to print the ravioli
  • 2 liters water, to cook spinach ravioli
  • 1 tablespoon salt, to cook spinach ravioli
  • 1 tablespoon olive oil, to cook spinach ravioli
  • bay, to cook spinach ravioli
  • 1 tablespoon butter, to cook spinach ravioli
  • 1 tablespoon white onion, finely chopped, for spinach ravioli
  • 1 tablespoon parsley, finely chopped, for spinach ravioli
  • 1 cup bechamel sauce, to serve ravioli
  • Parmesan cheese, to serve the ravioli
  • 2 cups water, hot, for coffee ices
  • 1/4 cups instant coffee, for coffee ices
  • 1/2 cups sugar, for coffee ices
  • 1 liter milk, for coffee ices
  • 1/2 kilos butter, for butter cubes
  • 1/4 cups shallot, finely chopped, for butter cubes
  • thyme, for butter cubes
  • 2 cups chocolate, cast, for Cheescake ice
  • 190 grams cream cheese, cut into ice cubes from Cheescake
  • 1/2 cups sugar, for ice cheescake
  • 2 tablespoons liquid vanilla, for ice cheescake
  • 1 on gelatin, 7g, hydrated and melted for cheesecake ices
  • 1 cup raspberry, for ice cheescake
  • 1 cup fresh tuna, cut into cubes of sushi
  • 1 tablespoon ginger, finely chopped for tuna cubes
  • sesame oil, for tuna cubes
  • 1 tablespoon soy, for tuna cubes
  • 2 tablespoons Sriracha sauce, for tuna cubes
  • 1 cup sushi rice
  • 1 avocado, cut into cubes, for tuna cubes
  • 2 tablespoons black sesame seed, for tuna cubes
  • ponzu soy sauce, for tuna cubes


For cubes of Pay de Limón: For the base, in a bowl mix the biscuit with the butter, until forming a pastita. Place a little on each cube of a tray for ice and compact with a spoon. Refrigerate
For the filling, in a bowl beat the cream cheese with the sugar, the condensed milk, the lemon juice and the grated until a smooth mixture. Fill the ice mold, match and decorate with blueberries and raspberries. Insert palette sticks in the center and freeze until set. Unmold and enjoy.
For the ravioli: For the filling, in a bowl mix the ricotta cheese with the spinach, the onion, the garlic, season with salt and pepper. Reserve.
Using a rolling pin, spread the ravioli paste on a clean and floured surface 1 mm thick. Place parsley leaves in one half and cover with the other half of the pasta. Stretch again so that the parsley adheres to the dough.
Cut two rectangles slightly larger than the ice mold and place a rectangle of paste on the mold, press lightly to mark the edges and fill with the previous preparation.
Lightly rinse the edges with water and place the other part of the paste on top, press lightly with your fingers to close. Transfer to a table and with the help of a knife, cut the ravioli. Press the edges with a fork to close completely.
Cook the ravioli in a pot with boiling water, salt, olive oil and bay leaves for 10 minutes. Strain and reserve.
Heat a pan over medium heat with the butter, cook the onion and the ravioli with the parsley, add the white sauce, cook 2 minutes, serve with Parmesan cheese and enjoy.
For coffee ices: In a bowl mix the soluble coffee and sugar with the water until it is completely diluted, pour the coffee preparation in an ice mold and freeze until they solidify.
Serve the ice in a glass of milk and mix until dissolved. You can also liquefy it to make a delicious frappÉ, decorate with whipped cream and sparks.
For butter cubes: Heat a pan over low heat with the butter, lightly cook the shallot and thyme. Pour the mixture into ice molds and refrigerate or freeze until it solidifies again.
Use your bucket of butter to cook any protein or to serve on top of an already cooked protein such as a steak or fish to refine the flavor.
For Cheesecake cubes: For the chocolate cover, pour 2/3 of the melted chocolate into the ice mold, and move to create a light layer of chocolate. Remove excess if necessary and refrigerate until solidified.
For the cheesecake, in a bowl beat the cream cheese with the sugar, the vanilla essence and the tempered gelatin to avoid lumps. Fill the mold with the cheesecake and with a raspberry. Match and cover with the remaining chocolate. Freeze until they are completely solid. Demold, serve and enjoy.
For sushi cubes: In a bowl mix the tuna with ginger, sesame oil, soy and sriracha until all the ingredients are incorporated.
In an ice tin, oiled with sesame oil, place a well-compressed layer of rice for sushi, add a little avocado and tuna, cover another layer of rice and compact. Decorate with a bit of black sesame, unmold and serve with a little ponzu.


Serve each preparation and link them with their respective ingredient.


The ice molds will help you have equal portions and make the perfect snacks that any party needs.

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