Foods you can freeze (and what you shouldn’t!)

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Freezing is one of the best ways to preserve food. It slows down enzymatic activity, bacterial growth, and spoilage, allowing foods to last much longer than they would at room temperature or even in the refrigerator.

It’s a fantastic way to save money, reduce waste and make your life easier, because you can batch cook and bulk buy, allowing you to plan meals in advance.

However, while freezing works great for many foods, it’s not suitable for all. Certain foods change texture, lose flavour, or separate when frozen and thawed, making them unpleasant or unsafe to eat afterward.

Understanding why some foods shouldn’t be frozen requires a look at the science of freezing and how it affects various food components such as water, fat, protein, and carbohydrates.

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The science of freezing food

When you freeze food, water inside and between cells turns into ice crystals. The size and shape of these crystals depend on how quickly the food freezes. Slow freezing, such as in a home freezer, creates large ice crystals that puncture and damage cell walls. When thawed, the damaged cells release moisture, resulting in a mushy texture or a watery consistency. Commercial flash-freezing, used by food manufacturers, happens so quickly that tiny ice crystals form instead, causing much less damage.

Freezing also affects fats, starches, and proteins differently. Fat can separate or become grainy; starch-based sauces and emulsions may break apart; proteins can denature and change texture. As a result, some foods simply don’t survive the freeze-thaw cycle well.

But your freezer can handle more than you think it can! There’s a wide range of foods that freeze well and retain their flavour and texture after thawing. Before you throw food away, take note of some examples of foods that DO freeze well. Then discover the foods that really don’t…

Eggs

Most people don’t realise that eggs can be frozen but not in their shells. Raw eggs expand when frozen, so if you try to freeze them whole, the shell will crack and make a mess and possibly introduce bacteria. The trick is to crack them first.

How to freeze: Crack the eggs into a bowl, beat them lightly (as if you were making scrambled eggs), and pour them into a freezer-safe container or ice cube tray. Each cube can represent one egg for easy portioning.

Storage tip: Add a pinch of salt to eggs you plan to use for savoury dishes or a little sugar for baking. This helps preserve texture. Frozen eggs keep for up to one year and are perfect for quick breakfasts or baking.

Cheese

Cheese might seem like a freezer no-go, but many varieties freeze better than you’d think. Hard and semi-hard cheeses like cheddar, mozzarella, gouda, and Swiss freeze especially well. Store grated cheese in freezer bags with as much air removed as possible and it will last up to six months.

Best for freezing: Grate the cheese first. It makes it easier to use directly from the freezer without thawing.

Avoid: Soft cheeses such as brie, ricotta, and cream cheese can change texture after thawing. However, they’re still great for cooking or baking even if they become crumbly or grainy.

Milk and cream

If you’ve ever poured sour milk down the drain, this one’s for you. Milk, cream, and even buttermilk can be frozen, though they may separate slightly when thawed. While the texture might not be ideal for drinking straight, frozen milk is perfect for cooking, baking, and smoothies.

How to freeze: Pour into airtight containers, leaving some space for expansion. For smaller portions, use ice cube trays to freeze milk in small amounts for coffee or recipes.

Thawing tip: Always thaw milk in the refrigerator and give it a good shake before using to recombine any separated fat.

Butter and margarine

Butter freezes well and maintains flavour and texture for months. In fact, many people buy butter in bulk when it’s on sale and stash it in the freezer. You can also freeze flavoured compound butters (like garlic or herb butter) in small portions—ready to melt over steak, vegetables, or bread.

How to freeze: Keep it in its original packaging, then place it in a freezer bag for extra protection.

Shelf life: Salted butter lasts up to 12 months, while unsalted butter keeps for about six months.

Fresh herbs

Fresh herbs wilt quickly, but freezing preserves their flavour beautifully. This method works wonders with parsley, dill, thyme and rosemary. Many soft, leafy herbs like basil and parsley darken, wilt, and lose their aroma when frozen without preparation. You can freeze these herbs better in olive oil or butter using ice cube trays.

Whole herbs: Wash, dry, and freeze herbs on a baking sheet before transferring to freezer bags.

Herb cubes: Chop herbs and freeze them in ice cube trays with olive oil, melted butter, or water. Pop one out when you need to add flavour to soups, stews, or sauces.

You can also freeze garlic for seasoning. Just put your bulbs in an airtight bag or tub to keep moisture out, then break off the cloves as you need them. Sliced garlic can be frozen with olive oil as that doesn’t completely freeze.

Avocados

Avocados don’t last long once ripe, but you can freeze them to extend their life. Thawed avocado works best in guacamole, smoothies, or as a spread, but not for slices on toast, since the texture softens after thawing.

How to freeze:
Peel, pit, and mash the avocado with a little lemon or lime juice (to prevent browning). Store in freezer bags or small containers.

Cooked rice and grains

If you’ve ever made too much rice or quinoa, freezing the leftovers can save you from food waste and extra cooking later. This works well for white rice, brown rice, quinoa, farro, and barley.

How to freeze: Cool cooked grains completely, portion into bags, flatten for easy storage, and freeze.

To reheat: Sprinkle with a bit of water and microwave or steam—fluffy results every time.

Pasta (sort of!)

Plain cooked pasta often turns mushy when frozen and reheated. Starch molecules absorb water during cooking and expand but freezing ruptures their structure. When thawed, cooked pasta loses its firmness because the ice crystals damage the starch gel network. Without sauce or oil, the texture deteriorates quickly.

You can freeze pasta if they’re mixed with sauce or oil, which protects them from freezer burn and excessive drying. Slightly undercooking before freezing also helps preserve texture upon reheating.

How to freeze: Toss with a little olive oil to prevent sticking, then portion into bags or containers.

Best use: Reheat directly from frozen by adding to boiling water for a minute or mixing into sauce on the stove.

Mashed potato

Mashed potatoes often freeze better than whole potatoes, thanks to their smooth texture and fat content.

How to freeze: Scoop portions onto a parchment-lined baking sheet, freeze until solid, then transfer to bags.

Reheating tip: Warm in the microwave or on the stove with a little milk or butter to restore creaminess.

Nuts and seeds

Did you know nuts and seeds can go rancid over time due to their natural oils? Freezing them keeps them fresh and flavourful much longer. This works for almonds, walnuts, pecans, sunflower seeds, and flaxseed.

How to freeze: Store in airtight containers or bags.

Shelf life: Up to one year in the freezer compared to just a few months in the pantry.

Flour and grains

Flour may not seem like a freezer candidate, but it’s actually one of the best ways to extend its life and prevent pantry pests. Whole grain flours, which contain natural oils, benefit the most from freezing.

How to freeze: Place in an airtight bag and freeze for 48 hours to kill any potential weevils. You can keep it in the freezer long-term or store it in the pantry afterward.

Bread and baked goods

Freezing bread is common but did you know you can also freeze baked goods like muffins, cookies, and even cake? They thaw beautifully at room temperature and taste freshly baked.

How to freeze bread: Slice first for easy toasting. Wrap tightly to prevent freezer burn.

Baked goods: Freeze cookies or muffins in a single layer before bagging. For cakes, freeze slices or whole layers wrapped in plastic and foil.

Wine

Leftover wine? Freeze it for cooking later! Use wine cubes to deglaze pans, enrich sauces, or add depth to soups and stews. Just don’t plan to drink it after freezing—the flavour changes slightly. You can also put most spirits in the freezer, like vodka, as these have a higher alcohol content they won’t actually freeze, but just go a bit thicker than normal.

How to freeze: Pour the wine into ice cube trays and transfer cubes to a freezer bag once solid.

Tofu

Freezing tofu changes its texture dramatically—it becomes chewier and spongier, making it excellent for absorbing marinades. The result is a hearty, meat-like tofu that’s perfect for stir-fries or curries.

How to freeze: Drain, wrap in a towel, and freeze the whole block or slices. Once thawed, press out excess liquid before cooking.

Houmous

Houmous can separate slightly after freezing, but a good stir restores its creamy texture. Perfect for last-minute snacks or sandwiches.

How to freeze: Store in airtight containers with a thin layer of olive oil on top to prevent drying.

Shelf life: Up to four months.

Citrus and zest

You can freeze citrus fruits whole, but it’s usually better to store the zest and juice separately. This trick saves you from ever wasting a lemon or lime again.

How to freeze juice: Pour into ice cube trays and freeze—each cube equals about one tablespoon.

How to freeze zest: Spread on a tray to freeze, then store in small bags.

Berries and grapes

Fresh berries spoil quickly, but freezing preserves their sweetness for months and make great smoothies. Frozen grapes also make a refreshing snack straight from the freezer or an edible ice cubes.

How to freeze: Spread washed, dried berries on a baking sheet, freeze until solid, then bag them.

Chocolate

Believe it or not, chocolate can be frozen without losing quality. Ideal for stocking up on treats

How to freeze: Keep in airtight containers to prevent moisture from affecting texture.

Tip: Thaw slowly in the refrigerator to avoid condensation forming on the surface.

Pancakes, waffles, and French toast

Make-ahead breakfasts are a lifesaver, and freezing cooked pancakes or waffles works beautifully.

How to freeze: Cool completely, then layer with parchment paper and freeze in a bag.

Reheating: Toast or microwave straight from frozen—perfect for busy mornings.

Cooked beans and lentils

Instead of relying on canned beans, cook and freeze your own. They reheat beautifully for soups, salads, or burritos—and you’ll save money, too.

How to freeze: Cool cooked beans, divide into meal-sized portions, and store with a little cooking liquid in containers.

Coffee and tea

Yes, you can even freeze your morning brew. You can also freeze coffee grounds or loose-leaf tea to preserve freshness longer.

How to freeze: Pour leftover coffee or tea into ice cube trays. Use the cubes to chill iced drinks without diluting them or to add flavor to smoothies.

Foods that don’t freeze well

High-water-content fruits and vegetables

Fruits and vegetables that contain a large amount of water tend to become mushy, soggy, or limp after freezing and thawing. This is because ice crystals rupture the plant’s cell walls, and when the ice melts, the structure collapses.

This includes lettuce, cucumbers, celery, radishes, tomatoes (when raw), watermelon and apples and pears (when raw and unpeeled).

Some high-water vegetables can be frozen after cooking or pureeing. For example, tomatoes can be frozen as sauces or soups, and spinach freezes well after blanching. The key is to process or cook them first so that texture loss is less noticeable.

Foods with whipped structures

Foods that rely on air or emulsification for their texture tend to collapse when frozen. Ice crystals destroy the air bubbles or separate the fat from the water phase. This includes, mayonnaise, salad dressings with eggs or dairy, whipped cream (not stabilised and meringue or whipped egg whites

Mayonnaise and creamy dressings separate into layers of oil and water. Whipped cream deflates, and meringues become rubbery or weep when thawed. These foods depend on stable emulsions or trapped air for their texture, both of which are disrupted by freezing.

Raw potatoes

Raw potatoes contain a lot of water and starch that change structure during freezing. When thawed, they become mealy, grainy, or watery. Freezing raw potatoes converts their starch into sugars, causing them to darken in colour and develop a sweet, off taste. The ice crystals destroy the cell structure, making the potatoes soft and mushy. Blanched or cooked potatoes freeze better.

Yoghurt

When frozen, yoghurt changes texture. It becomes watery and grainy after thawing due to the water and other components separating. This can also make the yoghurt taste more tart, although it is still safe to eat. If you do freeze it, give it a good stir once thaws and use it in cooking or smoothies.

Gelatin-based desserts

Foods made with gelatin, like jelly desserts and panna cotta, should not be frozen. Freezing breaks down the gelatin network that provides their structure. When thawed, the gelatin matrix collapses and releases liquid, resulting in a watery, separated mess. The smooth, jiggly texture is lost entirely.

Carbonated drinks (including beer)

Freezing carbonated beverages like soda or beer is risky...The liquid expands as it freezes, potentially bursting cans or bottles. Even if the container doesn’t burst, freezing forces the carbonation out of the liquid, leaving a flat drink upon thawing.

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