Stop pouring leftover broth down the drain. Pour leftover broth, stock, sauce, or tomato paste into ice cube trays, freeze until solid, then pop the cubes into labeled zip-top bags. Each cube holds roughly two tablespoons, the frozen cubes keep for months, and you can grab exactly the amount you need — one cube to enrich a pan sauce, three for a quick soup. It works for far more than broth.
What Can You Freeze in Ice Cube Trays?
Almost any liquid or semi-liquid leftover: chicken, beef, or vegetable broth and stock, pasta sauce, tomato paste, coconut milk, leftover wine for cooking, coffee for iced lattes, and even minced herbs mixed with olive oil. If you’d otherwise throw away the last quarter of a can or carton, it belongs in a tray.
Tomato paste is the classic example — recipes always call for a tablespoon and the rest of the can goes to waste. Just avoid freezing anything with a lot of dairy already mixed in, like cream soups — they can separate and turn grainy when thawed. For paste storage specifically, removing tomato stains from plastic containers is worth knowing once you start freezing tomato products regularly.
How Much Does Each Cube Hold?
A standard ice cube tray slot holds about two tablespoons, or one fluid ounce. That makes portioning effortless: two cubes equal a quarter cup, four equal half a cup.
If you want bigger portions, freeze in a muffin tin instead — each cup holds roughly a third of a cup. Silicone trays are the easiest to work with since the cubes pop out cleanly, but a regular plastic tray works fine if you run warm water over the bottom for a few seconds first. Speaking of ice, boiling water first makes crystal-clear ice cubes if you ever want picture-perfect cubes for drinks.
How Long Do Frozen Broth Cubes Keep?
Frozen broth and stock cubes keep well for 3 to 4 months in a sealed zip-top bag with the air pressed out; tomato paste and sauces last up to 6 months. They won’t necessarily spoil after that, but the flavor fades and freezer burn creeps in, so label every bag with the contents and the date.
Use a permanent marker right on the bag — frozen chicken stock and frozen coconut milk look identical, and you don’t want surprises. Squeeze out as much air as possible before sealing — a straw works for the last bit — since air exposure is what causes freezer burn. Keep a running stash and you’ll always have flavor on hand; for chilling things in a hurry, the wet paper towel freezer trick is another freezer hack worth knowing.
What’s the Best Way to Thaw and Use Them?
Most of the time you don’t need to thaw them at all — just drop the frozen cubes straight into the hot pan or pot. They melt in a minute or two in simmering soup, sizzling stir-fries, or pan sauces. That’s the whole beauty of the method: portion-sized flavor, straight from the freezer.
Need it at room temperature, like for a vinaigrette? Thaw a cube or two on the counter for 20 to 30 minutes, or microwave in short bursts. Tomato paste cubes can go straight into a hot skillet. And when you’re working with meat from the freezer too, defrosting meat fast in salt water pairs perfectly with broth cubes for a quick weeknight soup.
Why Is This Better Than Freezing in One Big Container?
A big frozen block forces you to thaw the whole thing even when you need a little, and refreezing thawed broth is bad for both safety and flavor. Cubes solve this completely: you take out exactly what the recipe needs and the rest stays frozen solid. Less waste, less planning, better food.
Cubes also freeze and thaw faster than a big block, which is gentler on texture. The system practically runs itself once you start:
- Pour cooled leftovers into ice cube trays and freeze until solid (a few hours or overnight).
- Pop the cubes out and transfer them to a labeled zip-top bag, pressing out the air.
- Store flat in the freezer so the bags stack neatly.
- Grab cubes as needed — drop straight into hot dishes or thaw for cold ones.
Herb lovers can use the same system for never wasting fresh herbs again — chop, pack into trays with olive oil, and freeze.
Frequently Asked Questions
Do I need to cool broth before freezing it?
Yes. Let broth cool to room temperature (within two hours of cooking) before pouring it into trays. Hot liquid can warp plastic trays and raises the freezer’s temperature, partially thawing nearby food.
Can I freeze store-bought stock this way?
Absolutely. If you open a carton and only use half, freeze the rest in cubes right away instead of letting it linger in the fridge, where opened stock lasts only 4 to 5 days.
Will the cubes pick up freezer odors?
Not if the bag is well sealed with the air pressed out. For strong-smelling items like fish stock, double-bagging is smart.
Can I refreeze a thawed cube?
Only if you thawed it in the fridge and it never sat at room temperature for more than two hours. When in doubt, cook it into something and freeze the finished dish instead.