Best Foods to Freeze: What Freezes Well (and What Doesn’t)

Freezing food is one of the easiest ways to save money, reduce food waste, and stay prepared. While many foods freeze well, others lose texture or quality when thawed.

In this post, I’m sharing a practical guide to foods that freeze well, foods that don’t, and how to store them properly so nothing goes to waste.

If you haven’t already, check out my posts How to Minimize Food Waste at Home – 10 Ways and The Most Important Pantry Items I Keep in Stock for more tips on stocking your pantry and freezer.

The Good: Foods That Freeze Well

These foods can be frozen and thawed without affecting texture, taste, or quality:

• Milk: Freeze directly in the container. Thawing takes a few days, so plan ahead.

• Butter: Freezes beautifully in its original packaging—perfect for stocking up.

• Hard & sliced cheese: Swiss, cheddar, mozzarella (pre-shredded for pizza) thaw without problems.

• Cream cheese: Freeze blocks in original packaging for cheesecake days or baking.

• Bread: Freeze in a bag or double-wrap in foil to prevent freezer burn.

• Cookies & baked goods: Freeze raw dough or baked cookies; both thaw well.

• Rice & mashed potatoes: Freeze in cubes or containers; may need a splash of water when reheating.

• Soups & sauces: Most soups freeze well. Thicker soups (like ham & peas) may need extra water when reheated. Dairy-based sauces may separate slightly.

• Pasta: Freeze separately or with meat sauce; may need a bit of water when reheated.

• Eggs: Scramble or freeze in ice cube trays. You can also freeze individual eggs (after cracking).

• Deli & cured meats: Freeze portions to prevent waste; vacuum sealing helps prevent frost buildup.

• Garlic: Peel, mince, and freeze in cubes for convenience and zero waste.

The Bad: Foods That Don’t Freeze Well (But Are Still Usable)

These foods can be frozen, but their texture or appearance may change. They are still usable in recipes:

• Yogurt & sour cream: May become runny or crumbly but still fine for cooking or smoothies.

• Cottage cheese: Texture changes slightly depending on brand/fat content; good in recipes.

• Tomatoes: Freeze whole or chopped for sauces and soups.

• Peppers, celery, zucchini: Freeze for use in soups, sauces, or cooked dishes; texture becomes mushy.

• Spinach & kale: Mushy after thawing; perfect for recipes or smoothies.

• Mushrooms: Texture changes, but fine in soups, sauces, or stews.

The Ugly: Foods You Should Avoid Freezing

Some foods cannot be frozen due to major texture changes:

• Lettuce, kale, spinach (for salads): Becomes watery and mushy.

• Noodles in broth/liquid: Absorb liquid and become mushy.

  
  

Tips to Avoid Freezer Burn & Waste

1. Use airtight containers or freezer bags to protect foods.

2. Remove excess air from freezer bags (use a straw if needed).

3. Label foods with the date and contents. Trust me, you will not remember what it is.

4. Freeze in portions to avoid thawing more than you need.

5. Rotate your freezer: Use older items first.

Takeaways

Freezing is a fantastic way to reduce waste, save money, and stay prepared, but knowing what freezes well—and how—makes all the difference. Use this guide to plan your freezer efficiently, and remember: experimenting is part of the process!

For more freezer-friendly tips and pantry organization ideas, check out:

• Six Reasons to Keep Your Pantry and Freezer Full

• How to Save Money on Groceries – 13 Ways