I found this article about freezing avacados, hope it helps.
"Contrary to popular use, you can freeze Avocado. Not whole or in slices, or in any way that you'd want to use in any kind of "solid" way afterward, but rather as a purée that you can use as a salad dressing, sandwich spread or base for a dip such as guacamole. Start with soft, ripe fruit. Remove the flesh into a bowl, mash with something acidic such as lemon or lime juice (use 1 tbsp per two Avocados). Pack into plastic container with a lid, leave a bit of room at the top for expansion during freezing, and freeze for up to 5 months. Plan to use the purée within 3 days at most after thawing it; if there's a bit of water in it, just tip the container and drain it out."
http://www.practicallyedible.com/edible ... es/avocado