Foods you didn't know you could freeze

Yes. Dozens of foods most people write off as freezer failures hold up just fine, including cracked eggs, milk, butter, hard cheese, fresh herbs, ginger, bananas, cooked rice and pasta, hummus, and even tubs of whipped topping. Prep each one the right way, and you can buy yourself months of extra time before any of it goes to waste.

Can you really freeze all these foods?

Yes, and the list is longer than most people expect. Freezing works by slowing the growth of bacteria, yeast, and mold, and by pausing the enzyme activity that makes food break down over time. That protection does not care whether a food "seems" freezable. According to the USDA FoodKeeper, foods like whisked eggs, milk, hard and soft cheese, fresh herbs, ginger, bananas, cooked rice, cooked pasta, and hummus all freeze safely for weeks to months.

The confusion usually comes from a small group of foods that genuinely struggle in the freezer, and those get turned into blanket advice that "nothing freezes well." Cream cheese is a good example. It is safe to freeze, but the USDA FoodKeeper lists it as a food that does not freeze well, because it turns grainy and watery once thawed. Our full guide on freezing cream cheese covers how to get a usable result anyway. Whole eggs still in the shell, mayonnaise, and watery vegetables like lettuce and cucumber fall into that same do-not-freeze category. Everything else on this list is a genuine freezer win. For a broader breakdown of what freezes well and what does not, see our guide to freezing food.

How to freeze these foods

The prep is a little different for each food, but the same basic steps apply across the board.

1. Cool it down first. Never put warm food straight into the freezer. It raises the temperature around it and can start to thaw whatever is stored nearby.
2. Portion it out. Freeze in amounts you will use, whether that is a tablespoon of chopped herbs or a single cup of cooked rice.
3. Pack out the air. Air causes freezer burn. Press plastic wrap directly onto soft foods, or use a freezer bag with the air squeezed out.
4. Leave room for liquids to expand. Milk and buttermilk grow as they freeze, so leave about an inch of headspace in the container.
5. Label it. Write the food and the date on the container or bag, and use the oldest items first.
6. Freeze it fast, at 0°F or below. A quick, cold freeze keeps ice crystals small, which protects texture better than a slow freeze.

Here is how to prep each food before it goes in the freezer.

How long these foods keep frozen and how to thaw them

These times come from the USDA FoodKeeper and reflect best quality, not a safety cutoff. Food held at 0°F or below stays safe to eat indefinitely, but it slowly loses texture and flavor the longer it sits.

Once any of these thaw, treat them like fresh, perishable food. Reheat cooked items like rice and pasta until they are steaming hot throughout, use the rest within a few days, keep everything refrigerated in the meantime, and never thaw on the counter at room temperature. If a thawed item smells off or looks strange, throw it out.

What changes (texture and quality) and what to use these foods for after

Freezing does not ruin these foods, but it does change some of them. Here is what to expect once they thaw, and where each one works best.

Dairy and eggs hold up well overall. Milk and buttermilk separate and look grainy after thawing, which is normal and mostly fixes itself with a good shake or stir. Save them for cooking, baking, or smoothies rather than drinking straight from the glass. Cracked eggs freeze beautifully and scramble, bake, and whisk into batters just like fresh ones. Hard and soft cheeses turn a little crumbly or mealy, so they work better melted into sauces or grated over a hot dish than sliced for a cheese board. Whipped topping softens slightly but still works fine spooned over dessert or folded into a no-bake recipe. Heavy cream freezes too, though it takes a bit more care. Our guide on freezing heavy cream walks through the details.

Herbs, ginger, and produce lose their fresh, crisp look in the freezer, so plan to cook with them rather than use them as a garnish. Ginger gets more convenient once frozen, since you can grate it straight from the freezer without peeling first. Bananas turn dark and soft, so they're perfect for banana bread or a smoothie, not for slicing over cereal. Cut fruit softens the same way and is best blended, baked, or simmered into a sauce after it thaws.

Grains, pasta, and hummus travel well. Cooked rice and pasta hold their shape and reheat quickly for a fast bowl, stir-fry, or casserole filler. Hummus can separate a little in the freezer, but a good stir after thawing brings it right back together for dips and spreads.

If your freezer is already filling up with odds and ends like this, an app that tracks food expiration dates can help you keep tabs on what went in and when, so nothing sits forgotten until it's past its best.

Frequently asked questions

Is it safe to freeze eggs, milk, and other dairy? Yes. Freezing does not make these foods unsafe, it just changes their texture. As long as they were fresh and handled properly before they went into the freezer, they are fine to freeze and use later.

Does freezing kill bacteria or make old food safe again? No. Freezing at 0°F or below stops bacteria from multiplying, but it does not kill it, and it will not undo spoilage that already started. Only freeze food that was fresh and stored safely to begin with.

What foods should you avoid freezing? Whole eggs still in the shell, mayonnaise, cream cheese, sour cream, and watery produce like lettuce and cucumber do not hold up well. Freezing turns them watery or grainy, so they are better used fresh.

Sources: USDA FoodKeeper, FSIS: Freezing and Food Safety, FoodSafety.gov: Cold Food Storage Chart.