Ice houses were an idea taken from the continent and became very popular after the Restoration. They were used to chill meat and dairy products. The standard design was a very deep, conical brick-lined pit, approximately twelve foot in diameter. The passage leading into the ice house could be used for chilling food. For drinks and desserts, new smaller ice-chests appeared, which were insulated with straw and topped-up daily.

Ice for the ice house was taken from the lake or made from compacted snow every winter, but it began to be imported to England from North America and Scandinavia from 1844 onwards. Salt could be added to raise the freezing temperature and allow it to remain frozen for longer — ice could be kept frozen for up to two years! At the base, a drain would take away the melted water.