12 Foods You Should Never Freeze
The freezer can be your best friend for keeping foods fresh and tasty. But did you know there are some foods you should never freeze?
Some foods can actually go bad in the freezer, and others lose a lot of their quality when frozen. Knowing which foods benefit from freezing and which will suffer is important! When you know how to store food properly, you ensure that your favorite things are always tasty, preserved, and ready to eat when you want them the most.
Take a look at these 12 foods that you should never freeze. You may be surprised by what you learn and may need to check your freezer immediately for anything that shouldn't be in there!
Lettuce

Freezing lettuce is a terrible idea. Putting tender leaves of lettuce in the freezer will make them almost instantly soggy.
The water inside those crisp leaves expands when frozen, breaking down the structure and making the leaves very soft. When you thaw the lettuce, you're left with limp, watery greens that are definitely not salad material.
Keep your lettuce chillin' in the fridge, not the freezer.
Potatoes

Raw potatoes in the freezer? Nope! Freezing messes with their texture, making them grainy and watery because of the high starch content. Once thawed, they'll be a mushy, sad version of their former selves.
If you want to freeze potatoes, cook them first and then freeze them in an airtight container. But raw spuds are freezer enemies.
Soft Cheeses

Soft cheeses, like Brie or ricotta, go all crumbly and dry in the freezer. Their creamy texture just can't handle the cold, breaking apart when thawed.
They tend to separate and become water rather than soft and smooth. The taste might survive, but the experience will be an overall letdown.
Stick to harder cheeses for freezing, and enjoy your soft cheeses fresh!
Eggs in the Shell

Pop a whole egg in the freezer, and you will quickly see the problem. The expanding liquid inside can crack the shell.
If that's not enough of a problem, the texture of the egg whites changes, too, turning weird and rubbery. Thawing them can be a gooey mess even if the shell doesn't crack.
Crack 'em open, toss the shell, and whisk them up first to freeze eggs!
Avocados

Freezing avocados makes them turn brown and mushy, which does not give them a delicious look! The creamy, smooth texture that makes them perfect for guac or toast also gets ruined in the cold freezer. Even worse, frozen avocados lose some of that rich, buttery flavor that you love so much.
Keep your avocados fresh, and enjoy them while they're ripe. You can do so much with avocados that it shouldn't be a problem!
Watermelon

If you decide to freeze watermelon, you can say goodbye to that juicy, crunchy bite. The high water content in watermelon turns the texture mushy and grainy after thawing. You'll still have the flavor you love, but the fun of biting into a juicy, crisp slice will be gone.
You can freeze cubes of watermelon to make smoothies, but whole slices are not a good idea. The watermelon experience just won't be the same!
Coffee

So many people think that putting coffee in the freezer is a good idea, but it really isn't. Coffee absorbs all the smells and flavors lurking in your freezer like a sponge! Freezing coffee can also cause moisture to build up, dulling its rich taste.
If you love that fresh coffee aroma, freezing it will be a big letdown. Instead, keep your coffee beans or grounds stored in a cool, dry spot. A pantry is best.
Cucumbers

Cucumbers are mostly water, so the texture goes from crunchy to mushy when you freeze them. Thawed cucumbers will be soft and slimy, losing their refreshing snap. Their flavor also dulls in the process, making them less fun in salads or sandwiches.
Skip the freezer for cucumbers and enjoy them fresh!
You can also try making pickles if you want to preserve your cucumbers for longer.
Mayonnaise

Mayonnaise does not vibe with the freezer — at all. The cold temperature causes the oils to separate, leaving you with a greasy, unappetizing mess. Even after you try to mix it back together, it won't have that same smooth, creamy texture that you love.
Better to keep it in the fridge and avoid the freezer entirely! This goes for mayonnaise-based salad dressings, too.
Fresh Herbs

When you freeze fresh herbs, the leaves will wilt, and the freezer will suck the flavor right out. The herbs will also lose their vibrant color and texture, leaving you tasteless, ugly greens. Instead of perking up your dishes, they'll just look sad and lifeless.
If you want to freeze herbs, mix them in olive oil and then freeze the herb oil in an ice cube tray. You can use these cubes to flavor dressings and to your meals. However, if you want fresh herbs, use them while they are vibrant and new rather than trying to freeze them.
Creamy Sauces

Creamy sauces, like Alfredo or béchamel, don't handle freezing well. The dairy separates during freezing, leaving you with a watery, curdled sauce once thawed. Even if you try to reheat it, you'll struggle to regain that smooth, creamy texture.
It's better to make your sauce fresh when you need it.
Cooked Pasta

Cooked pasta turns into a mushy, gummy mess in the freezer. The noodles absorb extra moisture in the freezer, breaking down the texture and making them nothing like the perfectly al dente pasta you started with.
Even worse, the sauce you froze it in might separate, making the dish even weirder.
Pasta's better enjoyed freshly cooked, and since it only takes a few minutes to make, it is a better idea just to whip it up when you want to eat!