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Iced aeropress recipe by James Hoffmann is essentially a scaled-up version of his ultimate technique with ice as bypass. Watch the tutorial here.

Coffee amount (g): 22.0
Water amount (ml): 400.0
Water Temperature: 100.0°C / 212.0°F
Grind size: Fine Medium
Brew Time: 00:03:25

0:00 Pour 240.0g. of water aiming to wet all the coffee during pouring.
0:10 Place the plunger on top of the brewer, about 1cm in.
0:15 Wait 4 minutes.
4:15 Holding the brewer and the plunger, gently swirl the brewer.
4:25 Wait 30 seconds.
4:55 Press gently all the way.
5:25 Swirl to melt all ice. Serve over fresh ice cubes.