Make peeling boiled eggs even easier by adding a little baking soda or vinegar to the water - it’ll permeate the eggshells and help the shell and egg-white separate.
If you’ve sticky stuff like honey or syrup to measure for a recipe, coat the measuring cup or spoon with hot water or a dab of cooking oil before dipping in. The heat or oil will help the ingredient slide right off the spoon and into your mixing bowl without protest.
Placing a piece of greaseproof paper over your ice-cream before you replace the lid will help prevent freezer burn.