Whether you're packing a cooler, chilling foods for a buffet or simply hydrating your family, chances are you will be using a lot of ice this summer. Save yourself a little cash, and a stop at the store by planning ahead. Try these tips:
If you have an ice maker, fill a gallon sized bag every few days. Close and return the freezer. If packing a cooler, leave in the bag. Ice can be added to drink cups during your picnic. Return unused portion to freezer, if ice has barely melted. (You may have to tap the bag on the ground the next time you use it.) If ice completely melts, empty contents, and place bag upside down in your sink to dry. Refill the next time you're creating a bag of ice.
Make a lot of ice quickly by purchasing extra ice cube trays. You can pick these up a yard sale for around $.25. Wash, fill and place in your freezer. Use to create "bagged ice" as described above or empty as needed.
Wash out an empty 1/2 gallon milk jug, 64 oz juice container or 2L soda bottle. Add water, leaving room for expansion. Screw cap on tightly, then place in your freezer. A couple of "blocks" of ice fit nicely in the bottom of your cooler and will stay frozen much longer than ice cubes will. Unless you plan to drink the water, these can be refrozen an indefinite number of times. (If you are in a pinch for small chunks of ice, cut open container and smash ice with a hammer.)
Create "Big" Ice cubes using muffin tins. Fill 1/2 full with water, then stack carefully on freezer shelf. (Use cookie sheets between pans, if needed.) Once frozen, fill your kitchen sink with a few inches of hot tap water. Dip muffin tins in the water, allowing ice cubes to begin to defrost. Tip to remove from pans. Transfer to Zipper-type bags, if not needed immediately.
The next time you're filling the cooler or your kids decide to have a lemonade stand, you'll be glad you have some extra ice in the freezer!
