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halved, mashed, and diced avocados for a post about freezing avocados

4 Ways to Freeze Avocados

Keyword: how to freeze avocados
Prep Time: 5 minutes
Freezing Time: 2 hours
Total Time: 2 hours 5 minutes
Want to know some ways how you can freeze avocado? Follow these simple methods and have this fruit on hand for all your recipes!
Print Recipe


  • avocados
  • lemon juice/lime juice (optional)


In Halves

  • This is the easiest way to go about freezing avocados. Simply cut your avocados in half lengthwise, peel them (either before or after cutting), put them on a plate or tray, spritz each half with some lemon (or lime) juice. You don’t need to douse the avocados, but you do want to make sure that you are pretty much coating them.
    A good rule of thumb would be about 2 teaspoons lemon or lime juice per each large avocado, or 1 teaspoon for each small one. You can of course use fresh squeezed lemon juice, but I LOVE this Organic Lemon Juice. I get mine in a HUGE double pack at Costco (see, I told you that I'm all about bulk everything!)
    Place the avocado halves in a plastic storage bag and press as much of the air as possible. If you really want to get all of the air out, you can use a food saver system. I've had my eye on these and would love to know if you all find them to be a great addition to a frugal kitchen, or just one more gadget that doesn't get used much.


  • If you'd rather go an extra step to protect your avocados from browning due to air exposure, you can dice your avocados and toss them with lemon juice. Then place the dices in a Ziploc Bag or use a food saver system to get as much of the air out as possible.
    You can then use the dices in any recipes calling for avocados.
    I recommend bagging up 2-4 diced avocados at a time and noting how many avocados are in each bag by writing something on a label on the bag, so that you can easily grab some from the freezer and use them in recipes.


  • Since you're likely going to be mashing up your frozen avocados, this is another great way to freeze them. If you freeze halves or dices, your final recipe will be chunkier than if you puree them, but pureeing works great for making dressings, sauces, guacamole, truffles :), or putting avocado into smoothies.
    Simply toss your avocado into a food processor or blender, squeeze in some lemon juice, and process to desired texture. Then scoop the puree into a plastic storage bag, remove as much air as possible, and freeze.
    Alternatively, you can store the pureed avocados in ice cube trays. Fill each cavity with some of your lovely and smooth avocado puree, and freeze.  I would recommend buying separate ice cube trays for this as they might get a bit discolored.
    Place the trays in the freezer until the puree is frozen. Then simply pop the cubes out and place in a plastic storage bag.


  • If you would like to have guac on the fly (and on the cheap), this is a great way to go.
    You can of course use your favorite guacamole recipe, but we LOVE this AIP (autoimmune paleo) Guacamole.  It has no nightshades so those who either are on the Autoimmune Paleo Diet (this is a great book about the AIP diet, by the way) or those who are avoiding nightshades can enjoy guacamole without side effects.
    Any guacamole recipe will work. I will say, however, that the texture of your guacamole will be better after freezing if you avoid the tomatoes. Even though my Easiest Way to Store Tomatoes is a great option, the results aren't optimal and I think you might not be happy with less than optimal results guac.
    You can either freeze the guacamole in a plastic storage bag, or try the ice cube tray method again.  This would be particularly handy if you are making Taco Salads (or any kind of salad or meal) in a Jar ahead of time. These jars would be perfect for this!
    Oh, and if you're going to make a Taco Salad in a Jar, you will for sure want to use this Easy Delish Homemade Taco Seasoning for it!
    Simply toss a cube or two of your frozen guacamole onto the salad the night before. It will be thawed and ready to eat by lunch the next day.