ice cubes or crushed ice

Ice cubes and crushed ice are frozen water in solid form, produced by the freezing of potable water at 0°C (32°F) or below. Ice cubes are typically formed in tray molds or commercial ice machines, yielding uniform rectangular or crescent-shaped blocks, while crushed ice is produced by breaking or shaving larger ice formations into smaller, jagged fragments. Both forms are essentially pure frozen water with no flavor profile of their own, though they may absorb flavors and aromas from their surrounding environment or the water source from which they are made. The texture and size of ice affects how quickly it melts and thereby influences the dilution rate of beverages.

Ice cubes and crushed ice are essential components in beverage service across virtually all culinary traditions. Ice cubes are used to chill cocktails, soft drinks, juices, and water while minimizing rapid dilution due to their lower surface area relative to mass. Crushed ice, with its greater surface area, is preferred for blended drinks, frozen cocktails, and beverages requiring faster chilling and controlled dilution, such as mint juleps, daiquiris, and snow cones. Ice is also employed in cooking for rapid chilling of stocks and sauces, as a medium for keeping seafood and other perishables cold during service, and in some preparations like granita where controlled freezing creates textural effects.