The only concern I would have when grinding from frozen is humidity. If it’s very humid, it’s going to condense on the beans. Is this going to be a problem with burr corrosion or indeed grinder chamber clearance. I often store my coffee bags in the fridge until I need them, but always allow them to come up to room temp, before opening for the first time.
When decanted into the airscape and some single dose containers…the airscape will often go into the fridge in summer, but again, I always allow the temp to equalise before opening it.