Freezing Coffee

So, I seem to have settled into mostly relying on cold-brewed coffee. The easiest thing to do is take the 12 oz of beans I get from Stumptown, grind 'em up (future orders should arrive already ground, that'll be easier, my little grinder can only do 3-4 oz at a time) and go through the whole Toddy process to get a carafe of coffee concentrate. Now, that's enough concentrate for 2-3 weeks of my morning coffee, and they recommend storing the concentrate in the fridge for only a week, so I thought I'd freeze the excess and have handy more or less serving sizes of coffee in the freezer, ready to go, in between orders of fresh beans.

My ice cube tray holds almost 1 oz per cube, so that's handy (I use 2 oz of coffee concentrate per cup). I filled the tray yesterday. Today it's still tacky. I tried to google how coffee freezes to see if I can expect it to ever actually get hard, but all I can find are articles on why you shouldn't (or maybe should) freeze coffee beans.

But, whatever, I have other trays for making ice out of water, the coffee tray can just sit there being tacky until I use up the coffee.

I am tempted to also try freezing cream, as it now takes me more than two weeks to get through a pint (unless I use it to make cream biscuits or something, but that's not a habit I really want to form at this time). I'm not sure if keeping cream in the fridge for that long is problematic.