What is meant by ice bath after blanching?

An ice bath is a cold water bath used to rapidly cool blanched vegetables. Blanching is a process of boiling vegetables in hot water for a short period to preserve their colour, flavour, and nutritional value. After blanching, the vegetables are immediately immersed in an ice bath to stop the cooking process and preserve their crispiness. The ice bath also helps to remove the excess heat from the vegetables and prevents them from becoming overcooked.