Ryan and I are guacamole freaks. It’s a serious addiction. We eat it regularly (especially with our favorite black beans and rice). But if you every buy avocado, you know that it can be fairly expensive to purchase.
So, when I saw that avocados were on sale at Aldi for .49/piece on Super Bowl Sunday, I was so excited that I hopped right in the car and bought a few.
Okay. I bought 20 avocados.
While I’m not much of a coupon-er or sale-shopper, this was just too good a deal to pass up.
I thought I’d try my hand at freezing said avocados for when future guacamole cravings hit. And, I’m here to report that it TOTALLY WORKS. With just a little prep, I had plenty of avocado to last us a while. And we agree the flavor is just as good.
After a bunch of Googling, I received varying reports. Here’s how I found success with freezing avocado for guacamole. (Because the avocado is pureed, it will really only work for dips.)
First, peel and slice your fresh avocado. Don’t try to do this too soon, wait until the avocado is ripe (slightly soft). Ryan was a master avocado peeler, so I let him do this part.
Put the avocado slices in the food processor with lime juice. (I found the consistency was best with 1 lime for every two avocados, but this is up to your taste. You don’t want it too runny, so don’t go overboard with the lime.)
As side note – if you don’t have a food processor, buy one. I put off this purchase for such a long time, but I use it all the time and find it’s totally worth the money to get a good one.
Pulse and puree until the desired consistency. It’s okay if there are still some small chunks, I think that actually improves the texture. You don’t want it too soupy but you want it pretty smooth.
You can freeze this as is in an airtight container. But, if you don’t want to have to defrost everything as one and don’t have a use for 20 avocados at once, you can use the same process some parents use to make homemade baby food. Spoon into cheap ice cube trays for individual “servings.”
Simply put these trays into your freezer for a few hours or overnight, until frozen. Then, pop into gallon ziplock freezer baggies for longer-term storage. (Run water on the bottom if the cubes don’t pop out easily.)
My estimate is that 7-8 cubes equate to two avocados. When I wanted to make guacamole for dinner, I simply pulled out five of them in the morning to defrost. That night, I made guacamole as usual (omitting any additional lime juice, since there’s plenty in the avocado puree already).
The texture was different than normal – because I normally just use a fork to mash the avocado. I would actually say the consistency is smoother – like guacamole you get at a restaurant. But the flavor and color was perfect. No brown guacamole for you!
And I think the cost savings made this worth my time.
20 avocados on sale (Aldi) – $.49/apiece = $9.80
20 avocados regular price (Aldi) – .99/apiece = $19.80 (this is what I normally pay for avocados)
20 avocados regular price (Hy-Vee) – $2.50/apiece = $50.00 (this is what I pay when I want a ripe avocado, since Aldi avocados usually need a few days to ripen)
Even when you factor in the $4 I spent on (reusable) ice cube trays, I think it’s more than worth it. And it was actually more convenient to have the avocado already peeled, pitted and smashed for guacamole on a weeknight.
(As another aside – if you are also looking for a way to freeze cilantro – I highly recommend this preservation method from Thy Hand Hath Provided. It is the best way I’ve found to keep that cilantro from going to waste. It works great as a garnish and also make delicious cilantro lime rice. I would also imagine you could use it for guacamole, although it may get pretty lime-y.)
Are you guacamole addicts?
Would you try freezing avocado to save a few bucks?