Break the bulbs of garlic and separate each clove of garlic.

Use a sharp knife to cut off the ends of the garlic where it was attached to the bulb.

Peel each garlic clove. You can do this by bruising each clove with your wrist, but your hands will quickly tire. I prefer to place the garlic cloves into a mortar and to bruise them with a pestle. The skins should peel off easily.

Remove any brown markings or other imperfections on the garlic cloves.

Use a sharp knife to cut off the ends of the garlic where it was attached to the bulb.

Remove any brown markings or other imperfections on the garlic cloves.

Place the peeled garlic cloves into the bowl of a food processor.

Pulse the food processor until the garlic is finely chopped, or chopped to your liking. I like my garlic to be finely chopped, but not finely minced.

Transfer the chopped garlic to a silicone ice tray with a fitted lid. Make sure each compartment is tightly packed with garlic.

Place the covered ice tray into the freezer until the garlic is completely frozen.

Once the garlic is completely frozen, remove the cubes of garlic and store them in a silicone freezer bag or plastic freezer bag.

To use, place the desired quantity of garlic cubes at room temperature for about 5 minutes to soften and defrost.