[Lardman]

Google says yes - Google says no.

Id be using it for cooking (specifically passanda ) so Im not overly bothered about its texture.

[Trillium]

I freeze all types of cream with great success. Secret is to let it thaw on its own, no fast thawing or microwaving which tends to make it separate more and not be as nice in cooking. Heavy cream will not whip after being frozen so just as well you don't want any for that purpose.

[Lardman]

Thanks Trillium - first hand experience was what I was after.