You may think that ice is ice. I'm not going to disagree that Norwegian lake ice is likely the same as locally produced freezer ice. However, there are interesting properties to kinds of ice with unexplored culinary properties.

If cooled very rapidly, liquid water forms a glass e rather than crystallizing to hexagonal ice, for example, hyperquenched glassy water. [0]

0. https://water.lsbu.ac.uk/water/amorphous_ice.html

*. https://en.wikipedia.org/wiki/Phases_of_ice