3 Best Nugget Ice Makers, According to Testing and Reviews
Achieve the popular Sonic ice at home with these efficient and intuitive machines.

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It might sound mundane, but there’s more to frozen water than you think, and in the hierarchy of ice varieties, one shape reigns supreme: nugget ice—also known as pebble, Sonic, or hospital ice. These ice “cubes” are small (typically ½- to 1-inch long) cylinders made from compacted flakes of frozen water. They’re lighter and more porous than what you pop out of a tray. Even as a lifelong user of whatever clunky ice I found in my freezer bin, after testing nugget ice makers, I’m a convert to the crunchy yet chewable cubes.
Once you’ve sipped a shaken margarita poured over fresh pebble ice from a quality machine, you might be a convert, too. The delicate ice settles into every rounded corner of your glass for more even chilling without instant dilution. And the porous texture absorbs the flavor of your drink, so even after you throw back the last drops, you’re left with a snack of tasty, crunchy ice that won’t break your teeth.
In the Good Housekeeping Institute Kitchen Appliances Lab, we test all cooking gadgets and gear, from ice cube trays to blenders. To find the best nugget ice makers, we tested nine leading models. We produced over 40 pounds of ice and made margaritas using ice from each machine (someone had to!). We evaluated performance and ease-of-use features as well as ice quality and melting times. We also gathered feedback from consumer testers who used the nugget ice makers in their homes.
Eva (she/her) is the Reviews Analyst in the Kitchen & Cooking Lab. She tests kitchen appliances, cooking tools, and cookware using standardized lab protocols in order to help consumers make informed purchasing decisions. With more than 15 years of experience in the food industry—including work as a food stylist, personal chef, and food brand marketing manager—she brings both culinary expertise and practical insight to every review. Eva earned a Bachelor of Science in Food Studies, Nutrition and Public Health from New York University. She completed her culinary training at the Natural Gourmet Institute (now the Institute of Culinary Education) and holds foundational and intermediate barista certifications from the Specialty Coffee Association.

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