I will qualify this by saying that I rarely use NA Pale 2-row as my base malt. I am most commonly using either Maris Otter, or some combination of Pils/Munich/Vienna. So even with less "hot" base malts, enzymatically speaking, I still end up mashing at 162 or 147 (sometimes as low as 145) if I want to see a noticeable difference in fermentability compared to my typical beers.
I target a mash temp of 153F for everything but session beers (162F), or beers I want to finish super dry (147). If I end up hitting within a 2-3 degree window of that, then I don't mess with it.
Personally, I do use ice if I need to drop the mash temp quickly if I overshoot by a lot. I just stir hard until it's all dissolved, which is a matter of seconds. This way there's less dilution.