Ice Mould Sphere Extra Large
Ice Mould Sphere Extra Large
In stock
Perfect size for tumbler glasses
Keep your drink tasting and looking extra cool with these sphere ice cubes. These sphere ice molds create large, iced spheres that are the perfect size for placing in a generic tumbler glass.
Clever design
These spheres freeze to a decent size, meaning you will likely only need 1 to ensure your drink and glass stay ice cold. The clever design also means they won’t leak or tip in your freezer and can easily stack on top of each other to maximize space.
Material: flexible plastic
Quantity:set of 2
Care Instructions:
- dishwasher safe, BPA Free
Made in China
Product Specifications
Product Specifications
Material: Plastic
Weight: 300gm
Height: 9cm
Length: 16.5cm
Width: 9cm
Country of Origin: China
Care Instructions
Care Instructions
Cleaning Instructions:
Dishwasher Safe
The BPA Free plastic case won’t leach any toxins into the ice It creates a ball of ice that is smooth and free of jagged edges. The size and shape of the ice you use play a key role in how drinks taste. Small ice cubes tend to melt faster than larger cubes and will therefore more quickly dilute mixed drinks. A drink made with small cubes will taste best when it’s first served, but becomes watery and less flavourful in short order. Larger ice balls melt slower and release less water into a drink. That means the first sip will taste as good as the last. At $19.95 it is a fantastic gift for a husband, father or special man in your life. Or added to a set of tumblers can move a sale from the $30-$50 range to the $50-$70 range.
Specifications:
Set of 2.
2.5" (6.35cm) Spheres.
Leak-free & won't tip in the freezer.
Silicone cap creates a tight seal.
Stacks neatly to conserve space.
Food safe.
BPA-free.
Main Product Description:
The Sphere Ice Mould Set by Tovolo has been cleverly designed to create smooth and elegant ice suitable for the high rollers.
The spheres give the perfect alternative to 'on the rocks', with one sphere fitting into a tumbler to keep whiskey, rum, scotch or other spirits cool and crisp.
Created with the user and drinker in mind, the moulds stack neatly in the freezer, while being leak-free.
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery of $14.95 + FREE SHIPPING on all Metro orders over $149* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
Check Availability In Stores
Share this product
SKU:98108
Recently viewed products
New Recipes
COQ AU VIN
Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
Learn moreRoasted Cauliflower With Hummus
Serves 4-6 INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots METHOD Preheat Preheat the oven to 220°C. Par cook & season Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper. Roast Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside. TO SERVE Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish. TOOLS Non Stick Oven Tray Glass Oil Bottle Acacia Wood Salt & Pepper Mill
Learn moreWinter Spiced Mulled Wine
Serves 4-6 INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon, lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, about 10 fine gratings of nutmeg. Split the vanilla pod lengthways add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low add the star anise remaining red wine. Gently heat for about 5 minutes until warm aromatic, making sure not to boil. TO SERVE Ladle into heatproof glasses serve warm. TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle
Learn more

