I first tried guacamole a few years ago when my friend served it with roasted sweet potatoes.  I instantly fell in love with it’s tangy, spicy, green yummy-ness.  I HAD to learn to make it, and I promptly went about experimenting until I could make it just right.  My nutritionist encouraged me to eat it several times a week, so I made it as often as possible.  The only problem was that I only grocery shop once a month, so I found myself running to the store several times a month just to buy avocados.  I needed to figure something out before the cashier at the grocery store started thinking I was stocking up for some sort of avocado apocalypse.

I tried the frozen guacamole brands in the store, but they were expensive and kind of blah tasting.  And then one day I had a light bulb moment….why not freeze my own guacamole?  Hello…why didn’t I think of that before?  This recipe is the method I developed to make and freeze guacamole so we never run out, and I don’t have to make constant trips to the store for avocados.  When I do our grocery shopping at the beginning of the month, I buy 2-3 bags of avocados (12-18 avocados) at Costco along with the other ingredients.  Then we have a little guacamole making party with all the kids (I always bring home an extra bag of chips so we can taste as we make).  We freeze it in an ice cube tray, and then store it in gallon sized baggies.  Then when one of us has a guacamole craving (which is usually at least once a day) we pop out a couple of cubes, put them in a small sauce pan, and heat on low just until it’s thawed.  Or if I know we’re going to need guacamole for something I try to set it out earlier in the day to let it thaw.