Freezer Guacamole

Freezer guacamole lets  you take charge of your avocados and make your favorite Mexican dip on your own terms and eat it in  your own good time.
Freezer Guacamole

Freezer Guacamole

By Sue Lau | Palatable Pastime

My recipe of the day is for freezer guacamole. This is an easy way to get your guacamole made when you have time and then have it at the ready without it oxidizing and turning brown by the time you put it on the table.

Freezer Guacamole

No  more tricks needed of submerging it in oil, adding too much salt or lime, or drowning it under a layer of water. Can I just say it? Ew.

Freezer Guacamole

You know  I have  found tricks to managing to get  the avocados to be green  on the inside instead of black. Do you know what they are?

When choosing avocados, get the ones that have the stems still  in them,  and pull it out. If it is light colored beneath it is not rotting but if  it is dark, put it down.

After that, you need to let the avocados sit out at room temperature for a day or two until  the skin gives ever so slightly under pressure. Then refrigerate. You can  hold the fruits at that stage of ripeness for a couple of days.

Freezer Guacamole

And this usually works out quite well for me, and I can make exactly what I want right on  time.

But occasionally I still wouldn’t get around to it and my avos would go bad and pfft. I hate wasting food.

There is  also the thought of  wanting to be able to make a whole lot of guacamole when  avos are on  sale (as they will be this weekend) and somehow manage to have that for later. Well, you can!

If you use this classic recipe (which I love btw) and   pack your guacamole into a ziploc bag, sealing out all the air, and pop it in the freezer,  you are good to go.  Just thaw  the bags later for instant and perfectly green (not yucky brown) guacamole. Make it in whatever size bags you prefer.

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Freezer Guacamole

Freezer Guacamole

Sue Lau
5 from 1 vote
Prep Time 15 minutes
Course Appetizer
Cuisine American, Mexican, Tex-Mex


  • 4 ripe avocados mashed
  • 1/2 cup minced cherry tomatoes
  • 2 tablespoons minced fresh onion
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  • Stir up guacamole and place into ziplock bags in desired quantities, squeezing out all the air.
  • Freeze until needed and simply thaw and serve.


From the kitchen of
Keyword avocados, guacamole
Tried this recipe?Let us know how it was!

Freezer Guacamole

progressive guacamole bowl

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One response

  1. I made this recipe earlier in the week and stored it in the freezer. I had no idea I could do that! I defrosted it this morning before going to work, and was able to enjoy bright, fresh, tasty guacamole with our appetizers tonight. It’s delicious and going into my Best of 2023 file. Thank you!

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