Can you freeze guacamole? Yes, keep reading to find out how to make delicious guacamole that you can easily store, freeze and thaw next time you are in the mood for this tasty dish.
We love avocados, especially using them to make guacamole. It’s great to use for many things like tacos, nachos, quesadillas, empanadas and more. So when avocados are on sale I tend to stock up so that I can freeze guacamole to have anytime we want which is almost every day.
Freezing is also a great option if you have avocados that are about to go bad. Make up a big batch of guacamole to freeze so that they don’t go to waste.
How to pick ripe avocados
The best way to determine if an avocado is ripe is to first look at it’s skin and then give it a gentle squeeze. You are looking for dark, almost black skin and if it feels a little soft, but not so soft it’s mushy. If it’s mushy, the avocado has likely gone bad.
Tip: If they are not quite ripe, try placing them in a paper bag with a banana for several hours up to a day to help speed up the ripening process.
How to make guacamole for freezing
This is a great base recipe to use. Feel free to adjust ingredients to your taste. For example, if you don’t like garlic, feel free to leave it out. This makes a large batch so you can also cut the recipe in half or even a fourth if you don’t want to make a large portion.
- Wash the avocados, cut them in half and remove the pit. You could also remove the skin first but I find it’s easy just to scoop out the avocado directly into a bowl.
- Add in lime juice, olive oil, Kosher or Sea salt and minced garlic.
- Mash everything together with a potato masher or the back of a fork.
- I recommend giving it a quick taste test to see if you need to add more salt or garlic.
One thing to remember when making guacamole to freeze is that you don’t want to add ingredients that contain water until you are ready to eat. So for this recipe we are leaving out diced tomato, diced onion and cilantro until time to serve.
How to freeze guacamole
There are two methods you can use to freeze guacamole, storing in a freezer safe bag or in a freezer safe jar. Guacamole will last 3 months in the freezer.
Freezer safe bags:
I find using quart size freezer safe bags works well for portions. Gallon size are too large. You can fit 1-2 cups in a quart size bag.
- Add 1 or 2 cups of guacamole into the freezer bag. Squeeze out all additional air and seal. These can be frozen flat and stacked which is nice for freeze space.
Tip: Place the bag in a large glass or jar to make it easier to transfer the guacamole into the bag.
Freezer safe jars:
I like to use half or quarter pint jars for storing guacamole. This makes it easier to portion out and not waste if you don’t want a big serving.
- Fill the jar with guacamole, almost to the top, leaving about an inch of space. This allows for expansion as it freezes. Pour on about a 1/2 teaspoon of olive oil on the top to help prevent browning.
- Cover with a lid and freeze for up to 3 months.
How to thaw
When you are ready to thaw the frozen guacamole, leave the bag or jar in the refrigerator overnight. You can also leave on the counter for 2-3 hours. If you are in a big hurry, place the bag in a bowl of lukewarm water. Tip: Once the bag has thawed, cut off a corner to easily squeeze out the guacamole.
Once the guacamole has thawed, place it in a bowl and stir. I like to add a little more lime juice to help prevent browning. When ready to serve you can eat it as is or add in diced onion, tomato, cilantro and or jalapeno.
What else can I freeze?
Big Batch Guacamole For Freezing
- 12 ripe avocados
- 2 cloves garlic, minced
- 3 tablespoons lime juice
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- Wash the avocados, cut them in half and remove the pit. You could also remove the skin first but I find it's easy just to scoop out the avocado directly into a bowl. Add in lime juice, olive oil, Kosher or Sea salt and minced garlic. Mash everything together with a potato masher or the back of a fork.