ICE MOLDS RECIPES

Steps:

• FOR DECORATIVE ICE CUBES: put small chunks of fruit or mint sprigs into an ice tray, fill with water and freeze.
• Serve the ice cubes directly in drinks, or put them out in a glass bowl or ice bucket with tongs.
• FOR THE DECORATIVE ICE MOLD: you will need a glass bowl that is smaller than your punch bowl, plus a second shallow container of equal volume.
• Fill the shallow container with water and let it sit at room temperature for 15-30 minutes, stirring it from time to time to get rid of any air bubbles.
• Line the bottom (but not up the sides) of the empty glass bowl with fruit and/or flowers of your choice.
• Take a tablespoon or so of water from the shallow container and pour this water over the fruit/flower layer, then put the glass bowl in the freezer, leaving it there until the fruit/flower layer is anchored in ice.
• Next, pour another tablespoon or so of the reserved water over the first (now frozen), and allow this to freeze; continue adding water and letting it freeze until the fruit/flower layer is just barely covered in ice.
• Now start going up the bowl, laying fruit and/or flowers against the side of the bowl, and pouring water over them a little at a time, allowing the water to freeze to anchor the fruit and/or flowers against the side of the bowl.
• Continue adding water and allowing it to freeze until the bowl is full of ice.
• When you're ready to use the mold, let the bowl sit at room temperature for 15-30 minutes; or alternatively, put it in a slightly larger bowl containing warm water for a couple of minutes.
• When the ice has melted just enough so that it's no longer stuck to the side of the bowl, invert the whole thing inside your punch bowl; the result will be a mound of ice with fruit and flowers all over its surface (Note: when you pour some punch over it, the ice surface will become clear, though it's usually opaque when it first comes out of the mold).

Steps:

• Combine half of the chocolate chips and 1 tablespoon of the coconut oil in a microwavable bowl; microwave, stirring every 20 to 30 seconds until smooth, about 1 to 1 1/2 minutes total. Divide chocolate mixture among 16 molds of the ice cube tray. Use a small brush or the end of a knife to spread mixture evenly in each mold. Freeze 3 minutes. 
• Divide peanut butter (and/or raspberries, rice cereal, caramel) among chocolate cube bases. Repeat process of melting remaining chips and oil; pour over each filling. Freeze 20 minutes. Release treats from ice tray, and enjoy. Store in a plastic bag or container in refrigerator up to 5 days.