How to preserve homemade fresh cream for about a week in a freezer? I get the full cream milk, boil it, and then let it cool down. I collect the thick layer of cream that gathers on its top and put it in the freezer in a vessel.

Next day if I get more milk I again follow the same process and put the new cream in the already stored cream vessel in the freezer.

What should I do to extend the lives of these creams such that they last for about a week?
Assuming the milk is pasteurised, frozen cream made with it should last for months in a clean, sealed container in the freezer. I would put each batch in a separate container though rather than putting room temperature cream in with already frozen.