Avocados are insanely nutty, creamy, and nutritious. In fact, this trendy fruit is considered a superfood in America because of its healthy fats. But more recently, it’s also become the official fruit of the millennial’s.
The only thing better than avocados is transforming it into guacamole. This Mexican dip is a staple around our house. I use it to make salad dressings, chips and dip, or just a quick spread over my morning toast.
I just have to have it around the house all year long. The only problem is, avocados are not the always most affordable fruit. Fortunately, these guys freeze well, making them easy to preserve.
That’s why I make it a point to buy them in bulk whenever they’re on sale. I stock up on avocados, make a huge batch of guacamole, freeze it, and devour it bit by bit until we’re ready for the next batch.
Sure, frozen guacamole doesn’t have as good a texture as a freshly made one, but it tastes the same, so who cares? It’s better than no guacamole at all!
There are a few things to keep in mind when making guacamole for freezing, and that’s what I’m here to discuss today.
So, if you’re ready, let’s guac and roll!
How To Make Guacamole (that’s perfect for freezing!)
This recipe yields a large batch of guacamole that’s perfect for freezing. It needs 12 avocados, but feel free to double, triple, or even cut it in half depending on how much you want.
First things first – be sure you’re working with ripe avocados. You’ll know they are ready when the skin has turned almost black.
The fruits should feel a little soft when you squeeze on them. You don’t want them to be squishy though, as that usually means they are overripe.
Here’s a tip: if they’re still a little tough, put them in a sealed paper bag for several hours to speed up the ripening process.
Next: wash, peel, pit, and dice the avocados. Then place them in a large bowl.
Add 6 finely chopped garlic cloves, 1 tablespoon of Kosher salt, 3 tablespoons of lime juice, and 2 tablespoon of olive oil to the bowl.
Then, just mix them all together with either a fork or a potato masher, depending on how mushy or chunky you want it.
Notice a few things missing from this recipe? When making freezer-safe guacamole, leave out the few ingredients that get watery when frozen and thawed.
Things like tomatoes or fresh onion won’t keep their good texture once they’re frozen either. So it’s important that you just prepare and freeze the base and add the rest of the ingredients once you’re ready to serve your guac.
How to Freeze Guacamole
There are two ways you can freeze guacamole. But before anything else – here’s an important note: portion your guacamole into your preferred serving sizes before freezing. That way, you won’t have to thaw the whole batch whenever you’re craving some guacamole.
Method One: Store guacamole in freezer-safe bags. Transfer the guacamole into Ziploc bags, squeezing out as much air as you can, and seal. Flatten the bags and place them in the freezer, piling the bags on top of each other.
What I like about this method is that it doesn’t take up much space in the freezer. It’s also easy to thaw. The only thing I don’t like is that the bags will most likely be too difficult to wash and reuse after, so you’ll have to throw them out.
Method Two: Store guacamole in Mason jars. When transferring guacamole into jars, do so carefully to avoid air bubbles forming. Be sure to leave an inch of empty space on top because the guacamole will expand as it freezes.
Quick Tip: Pour a little bit of olive oil on the surface to prevent the guacamole from browning.
With this method, you won’t have to worry about wasting plastic. But it takes a while to thaw out. You need 1-2 days before you can serve or eat it. This method also takes up a little more space in the freezer.
How Long Does Frozen Guacamole Last?
Guacamole turns brown when it comes in contact with oxygen, that’s why freezing it is your best bet to keeping it around longer. When frozen, you won’t have to worry about it separating or turning brown.
Frozen guacamole will last in the freezer for up to 3 months.
How to Thaw Guacamole
If you stored your guacamole in freezer-safe bags, all you need to do is leave them to thaw on the counter and wait for two hours. To get the guacamole out of the bag easily, cut the tip of the bag and squeeze away.
If you stored the guacamole in mason jars, you’ll need to place them in the fridge for 1-2 days. If they haven’t defrosted enough yet, you can submerge the jars in a bowl with room temperature water to speed up the process.
If your guacamole needs more help to defrost, you can also pop it in the microwave. Place the setting on defrost mode and microwave for a few minutes. Stir the guacamole to help break up any ice crystals and microwave again until thawed.
Once it’s thawed, transfer the guacamole into a bowl and mix well. This is also the time to add other ingredients to the guacamole to make it even tastier. I love adding freshly chopped onions, tomatoes, cilantro, and jalapeno peppers to my freezer guacamole before serving.