My tap water temp changes with the season, so in the summer I can't get below 90F without help.
I used to do a ice water recirc loop, but I would ALWAYS forget to buy it before brewday. $5/batch isn't insignificant, and setting up the loop is just another PITA step in the process. So I quit doing it altogether.
Now I just get as much cooling as I can w/ tap water while I clean (100F or lower), and cool the rest of the way in my ferm. fridge. I oxygenate/pitch before bed or the next morning, giving plenty of time to make sure the temp is stable.
I carry over more trub since I don't get a good cold break, so if clarity is important I'll rack into another fermentor before pitching. Definitely worth doing anyway if you want to speed up clarification or harvest slurry.
In summary: RDWHAHB