You can make ice cream with it, and then it will be frozen. If you do decide to freeze it as is, be sure to divide it into smaller amounts. I would not hesitate to freeze it as is, but you can expect ice crystals if you do not make it into ice cream. The crystals shouldn't hurt if you plan to use it in coffee.

Lars

I googled to find out the answer to this question. (a couple of weeks ago) The answer was that milk can be frozen but not half & half or whipping cream. Has to do with the fat content. I didn't test it out though so you might try freezing a small amount, a cup or so, and see what happens. Be sure and thaw in the fridge rather than on the counter.

I froze half and half recently when a friend brought over a quart. Came out fine, though some milk had settled out on the bottom. Otherwise, creamy and excellent.

Cream sure can be frozen....just shake it up after it thaws. And after freezing it will spoil more quickly....so plan recipes to use it up.

I've frozen whipping cream in a carton before, and it was fine for use when I defrosted it and was good for the several days that it took us to use it up.

Lars

Certainly conflicting information here.
So I will add my experience to the mix.

I have frozen milk before,
It separated out quite a bit,
But was fine after I shook it up real good.

But when I froze cream
(heavy whipping cream)
It was completely separated when thawed,
Like curdles in whey.
I couldn't get it to emulsify at all,
So I pitched it.

So now I'm wondering why the different reactions
for different people.

Personally, I'm inclined to go along with Pris'
Googled answer.

Rusty

I guess I will freeze it and see what I get when I defrost it. I can't find anyone to give it to so if it is usable after I defrost it I will not have lost more than $4.

What are the 'use by' dates on the cartons? You should be able to keep it in the fridge unopened for quite a while. I can buy two quarts of heavy whipping cream and have them last about 3 weeks, probably longer if I didn't use them up(we eat lower carb). I've never had them go bad before using them up in that time. I've tried freezing cream but have had it curdle like Rusty has. It might depend on any additives or stabilizers in some brands?

You could freeze a small amount first as a test before freezing all of it. It will certainly keep if you make it into ice cream, which I think would require a bit more cream. Freezing it in an ice cream maker might be the best way to go. Ice cream does not need to have that many ingredients.

Lars

Cream sure can be frozen....just shake it up after it thaws. And after freezing it will spoil more quickly....so plan recipes to use it up.

Not H&H specifically, but on freezing milk products.

When first married, FIL was head custonian at local elementary school. I'd get a call most Fridays to come get milk. Seems no matter WHAT the date was on carton (even if T or W of following week), he was told he HAD to throw them all out at the end of the week?? I often had several frozen half pints of milk. Key was to let them thaw completely and shake up well... they were always fine.

Bought buttermilk for some recipe... only needed maybe a cup and quart was smallest container. I thought I'd try to freeze the rest. When I thawed it, it was all separated, so I tossed it. Later found out that a quick spin with a mixer or in blender would have made it come back.

If I'm not mistaken, the more fat content in a milk product... the longer it lasts?? Not 2 hours ago, cut into a block of cream cheese... don't even wanna say how far past date it was... and it was perfectly OK.

Way back when we used a hand cranked egg beater....

Linda, have you seen one in recent years? My mother had one but haven't seen an egg beater in a loooong time. That would probably work too.

I take a drink occasionally thats what they told my dad to drink he had ulcers,when my stomach isnt feelin right I take a sip,coats the stomach.

The thoughts on ulcer diets are very VERY different these days. Fats increase acid production rather than coat the stomach.
I still have an old hand cranked beater in my "stuff" drawer......and 2 or 3 more in the box of antique kitchen ware in the basement. I have one with 2 flat discs which rotate parallel to the bottom of the bowl, my MIL gave it to me.....she says nothing whips cream like that does....and she's right but it's he!! to wash!!
Way back when, when milk and cream was left at the door, often to freeze, I learned to shake it up really well and all would be fine.....even when it "had a hat" from freezing.
Linda C

I use half and half in my coffee. After freezing and thawing, it serrated and would "cuddle" when used in got coffee.

I have found the answer! If you put your h&h in your cup first and microwave it for 20-30 seconds, the day melts down and reincorporate back into the liquid! Then, when got coffee is added it stays together with no more "curdling"!

It never really cuddles to begin with because it has not gone bad, it only separated. Give it a try! It works great!

I freeze buttermilk for pancakes with no issues. Just measure out what I use in a recipe, freeze in a baggie, thaw in fridge when needed. I mix my pancake batter very gently, and never have issues with it, though there is very slight separation.

If you freeze half and half it is going to separate. For best results freeze it in an ice cube tray. That way each portion is about the right amount for one cup of coffee. I like to do this in the summer so I can make less diluted ice coffee.