The Great Ice Cube Tray Hack Roundup (Hint: Not Just for Ice)

There was a time when every fridge had a matching set of ice cube trays, stacked neatly like they had a purpose. These days? If you still have one, it’s probably buried behind a bag of frozen corn, cracked from years of freezer abuse, and long past its glory days.

But don’t be too quick to toss it in your next decluttering spree. That little tray might not be the kitchen star it once was, but it’s got potential. A lot of it. And I’m not just talking about making actual ice (although that’s still allowed).

Truth is, ice cube trays are one of the most underrated tools in your kitchen arsenal. They’re thrifty, endlessly useful and surprisingly good at helping you stretch food, save time and even score points with picky eaters. Whether you’ve got plastic trays, silicone ones or something fancier you impulse-bought at Target, here’s a whole list of ways to put them back in rotation.

HERB TIME CAPSULES

Got leftover parsley, basil or rosemary wilting on the counter? Chop it up, stick it in the tray, and cover it with olive oil or melted butter. Freeze, then pop out a cube anytime you need to saute something without digging around for flavor. Perfect for when you want to look like you planned dinner — even if you’re winging it with whatever’s in the fridge.

COFFEE CUBES

Here’s how to ruin iced coffee: Add regular ice cubes. Here’s how to rescue it: Freeze leftover coffee into cubes and use those instead. No watered-down disaster. Just you, your cold brew and a second chance at feeling productive.

SMOOTHIE HELPERS

You meant to eat that spinach. Really, you did. But when it turns on you, blend it up with a little water or fruit and freeze it. Same goes for those bananas that aged overnight.

Toss a few cubes in the blender for a quick smoothie. You’ll save money, avoid waste and trick yourself into thinking you have it together.

BROTH ON DEMAND

Freeze leftover stock or broth into cubes and stash them in a zip-top bag. They’re great for recipes that call for “just a splash” of flavor — rice, sauces or that soup you’re building from whatever’s in the crisper.

YOGURT BITES FOR SNACK ATTACKS

Spoon yogurt into the tray, drop in a berry, and freeze. Now you’ve got snack-size, handheld frozen yogurt bites for kids or grownups who don’t need another trip to the ice cream truck.

EGGS, PREPPED AND READY

Yes, you can freeze eggs. Crack one into each cube, whisk, freeze and bag ’em up. Handy for baking, scrambling or when the egg aisle starts looking like a luxury boutique again.

LEFTOVER WINE FOR COOKING

If you’re one of those mythical people who doesn’t finish the bottle, pour the rest into a tray and freeze it. Later, drop a cube into sauces or stews. Fancy! Also works for champagne.

HOMEMADE CHOCOLATE NIBBLES

Melt chocolate, pour it into your tray, sprinkle in chopped nuts, coconut or dried fruit, and freeze. You just made homemade treats that look Pinterest-y — without actually needing to be on Pinterest.

NOT JUST FOR FOOD

Turns out, ice cube trays are just as handy outside the kitchen. Use them in a drawer to sort earrings, buttons, beads or the random hardware from that IKEA shelf you swore you’d assemble. No one says you have to label them, but bonus points if you do.

MINI COOKIE DOUGH OR MEATBALL PREP

Scoop raw cookie dough or meatballs into the tray and freeze. Pop out what you need when you need it. It’s portion control meets snack insurance. Great for people who bake “just a few” cookies and pretend it was for someone else.

THE BOTTOM LINE

The next time you find that old ice cube tray in the cabinet — or three of them hiding under your baking sheets — don’t write them off. They’ve still got plenty of life left in ’em. When you think beyond ice, you open the door to smarter cooking, less waste and a little peace of mind.