Can heavy cream be frozen?
Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.

I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it.  Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton.  

I'm not a milk drinker but use it baking/cooking.  If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet.  If I was using milk it would be whole milk so it's kind of like making your own version.