I only drink reconstituted powdered milk … bought a large rubbermaid container, and make 4 qts at a time (just fill water to the top, no measuring). But I freeze cream and cheese all the time, Just open the top so the cream can expand as it freezes.
It won’t whip but works fine in all other recipes. Cheese freezes fine. Cream cheese texture is cruddy but it works fine in cheesecake, etc.