"Freezing guacamole will change your life." ~Kylie from Lazuli Farms
But seriously, why have I waited so long to freeze our own guacamole!
Do you buy avocados and end up having them go bad on your counter before you get a chance to use them??
Can I freeze guacamole?
Absolutely! Leave out the ingredients that don't freezer well like tomatoes and onions and keep your recipe simple for best results. Freezing can change the texture of your guacamole slightly but it will still taste amazing!
What kind of containers should I use to freeze the guacamole?
You could use zippered freezer bags, glass or plastic reusable freezer containers, or small mason jars. For the containers and jars, only fill the containers to approximately 3/4 full so there's room for the guacamole to expand as it freezes (without cracking the container).
Medium sized freezer bags can be found here.
For mason jars, the 125 mL (4 ounce) or 250 mL size (8 ounce) are both great options for freezing your guacamole in "meal size" portions. Find them on Amazon here:
Beeswax wraps can be found here.
For small glass freezer containers, we like ones with the locking lids like these ones.
How do I prevent browning?
Avocados and guacamole will brown when exposed to the oxygen in the air (oxidation). To help prevent browning, make sure to use beeswax wrap or plastic wrap on the surface of the guacamole (press it against the guacamole) before putting the lid on the container. If using freezer bags, fill the bag, then squeeze the air out of the bag before sealing it.
How do I remove the avocado pit easily?
Using a sharp paring knife, cut into the avocado until you hit the pit, then run the knife all the way around the avocado (cut it along the halfway line vertically from the skinny top to the wider bottom). Take both halves of the avocado in your two hands and twist to remove one side from the other. One of the halves will have the pit still in it. Grab a knife (a heavier butcher knife works well) and bang it into the pit while holding the avocado half (be careful to do this safely). The knife should lodge into the pit. Twist the knife slightly to dislodge the pit from the avocado flesh, then lift the knife and pit out.
Then use a spoon to scoop the flesh out of each halve and transfer it to a large bowl.
What do I use my guacamole for?
May we suggest the following pairings with your delicious guacamole!
- breakfast sandwich with gaucamole, Lazuli Farms back bacon, cheese, and fried egg on sourdough english muffins
- Lazuli Farms chorizo seasoned ground pork tacos with guacamole
- Lazuli Farms pork burgers topped with guacamole, crushed tortilla chips, and salsa
- guacamole on Lazuli Farms ballpark cheddar smokies
- Lazuli Farms pulled pork nachos with guacamole - recipe for pulled pork here
Freezer Guacamole Recipe
I used 16 avocados to make around 7 cups of guacamole (7 x 250 mL mason jars).
The recipe has been adapted for 4 avocados. Double, triple, or quadruple the recipe accordingly!
- 4 avocados, pitted and flesh removed
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1 tablespoon lime juice
Mash the ingredients together in a bowl to the consistency of your choice. Transfer the guacamole to freezer safe containers (small mason jars, freezer containers, or freezer bags), trying to minimize the air pockets. For jars and containers, place beeswax wrap or plastic wrap over the surface to minimize browning (from exposure to oxygen in the air). For freezer bags, squeeze out as much air as possible.
Label & freeze.
Guacamole will keep in the freezer for 3 to 4 months (but I doubt it will last that long because you'll use it up so fast!)