15 freezer friendly foods

Roughly, one third of all food produced globally is wasted. Using a freezer can help cut food waste and save money. But, which foods can you freeze? And how long can you keep something in the freezer for?

We've put together a list of 15 foods that can be easily frozen, foods that don't freeze so well, and some handy general tips for freezing foods safely. So next time you see them getting close to their use by dates, pop them in the freezer to prevent them from going to waste and enjoy them another time.

1) Cheese

The best way to freeze cheese is to grate it first and then store it in a ziplock bag, you can freeze small cubes of cheese if you wrap them tightly in cling film. Avoid freezing it in a large block as it can go crumbly. Sprinkle on top of a pizza or pasta dish to give it a brie-lliant kick!

2) Milk and dairy free milk

Milk can be frozen and stored for months. It will expand slightly when frozen (so use a container with some room, not glass as this doesn't freeze well) and it needs some time to defrost.

Did you know it's really easy to make your own plant milks? Check out this recipe for oat milk or rice milk. If they are homemade, they may go a bit grainy so strain them through a cheesecloth after they have thawed, if needed. 

3) Eggs

Don’t freeze your eggs in the shell. Break them in a bowl and beat until the yolk and egg white is just about blended. Put the mix in an airtight container and label with the date and number of eggs used. When defrosted, the eggs could be used to make delicious seasonal omelette or frittata.

4) Mushrooms, broccoli, and other veggies

Vegetables such as mushrooms, avocados, spinach, rhubarb (yes, it is a vegetable!), beans, carrots and broccoli can all be frozen. If they naturally have a high water content it's best for them to be pureed, sautéed, stewed or made into these easy freezer-friendly veg meals before freezing.

To freeze carrots, blanch sliced carrots for a few minutes in boiling water, cool them in ice water and then transfer to a freezer bag or Tupperware to be frozen. Carrots can be roasted at a later date to make amazing dishes such as this carrot top salsa verde, or this roast vegetable medley. 

It’s better to freeze mushrooms cooked as they have a high water content, to freeze them slice them and steam them over boiling water before cooling them in ice water and transferring them to a freezer bag or tupperware for freezing. Defrosted mushrooms can be used in a variety of recipes, such as this pumpkin houmous and garlic mushroom dish.

5) Cooked rice

Great news - cooked rice can be frozen, but be sure to freeze it as soon as possible after cooking so it’s safe to eat. Pack the rice into a microwavable container or Tupperware as soon as it’s cooked. When the rice has cooled, seal the container and put it straight into the freezer. Make sure to reheat thoroughly so it’s piping hot before eating. You can go savoury with this Jollof rice and salad dish, or sweet with a rice pudding. Don’t freeze takeaway rice, this needs to be eaten fresh or not at all. 

6) Potatoes

You can freeze all kinds of cooked or partially cooked potatoes from mash to roasties. Make sure you do this when they're fully cooled though. For mashed potato, you could either transfer all of it into a freezer bag or container, or if you're feeling particularly savvy you can freeze your own individual servings by scooping out portions individually like ice-cream scoops. Perfect for dishes such as potato cakes and potato ishtoo.   

The best bit is you don’t need to defrost these, you can just cook them straight from frozen when you want to use them.   

7) Cooked pasta

Slightly under-cooked pasta is best for freezing, this avoids it turning starchy when you reheat. Before freezing let the pasta cool a little and drizzle it with olive oil to stop it from sticking together in the freezer. Once defrosted, pasta can be enjoyed with various sauces such as roast squash and hazelnut sauce, pumpkin sauce, or with lemon capers and parmesan, whatever tickles your fancy!

8) Bananas

Bananas freeze fantastically without their skin, just slice them up and pop them in an airtight container before putting in the freezer. Use frozen bananas to make a healthy alternative to ice cream, or coat them in melted chocolate before freezing for a sweet treat.

9) Butter

You butter believe it, it freezes beautifully. Made one of these homemade herb or brandy butters? You can save it for a later date by wrapping it tightly in aluminium foil, beeswax wrap or plastic freezer wrap or place it inside container or freezer bag. To thaw it quickly, you can grate it or microwave it…or go slow and let it defrost over time in the fridge. 

10) Tomatoes

Blitz before freezing and keep in a sealed container. You'll have tomatoes to the ready for curry sauces and soups.

11) Bread

Whether it's homemade banana bread, Irish soda bread or shop-bought bread, you could slice it before you freeze to keep a constant supply of bread ready to toast fresh if needed. 

12) Berries

Berries freeze nicely, although they may go a bit squidgy when defrosting. Use as ice cubes to chill your beverages, sprinkle on top of your porridge, pop them in a smoothie, or whip up a healthy summer pudding.

13) Chopped up chillies and herbs

Seal in a clip lock box to avoid frostbite. Some herbs don’t freeze so well. See below.

14) Cakes, brownies and biscuits

Believe it or not, they can all go in in the freezer. If you have any left that is. Wrap well.

Lacking inspiration for sweet treats? Why not try these vegan brownies, or this iced carrot cake!

15) Wine

Wine can be frozen, just like water. It works best with wines that taste better chilled (like white or rose).

Foods that don't freeze so well

• Some herbs - basil, chives and parsley turn brown in the freezer.

• Yogurt and sour cream - use up before heading off on holiday. 

• Some dairy - soft cheeses, cream cheese, cottage cheese, mayonnaise and sour cream.

• Fresh salad greens - finish off that lonely lettuce with this delicious fattoush recipe. 

• Deep-fried food - after defrosting, the crispy coating will turn to mush

• Dishes with crumb toppings - the once crispiness will go soggy after freezing. 

General tips for freezing food

• Let all food reach room temperature before freezing. 

• Be savvy with your ice cubs tray - you can use it to freeze stock, liquid and even eggs. Creates perfect portion sizes, too. 

• Never refreeze raw meat that has been frozen and then thawed. Never let meat defrost outside of the fridge overnight, always keep chilled. 

• Try to freeze everything at its freshest either when it's just been bought or cooked. 

• Make sure the freezer isn't so packed that air can't circulate. 

• As a general rule, nothing should be kept in the freezer for longer than nine months to a year.

Hungry for more?

Click here and sign up to our newsletter for more delicious recipes and food tips!