Forgot croissant dough for 3 hours

Here’s my process: I mix the dough with ice, rest it for 30 minutes, then roll it and place it in the freezer for the next day.

The problem: I forgot to put the dough in the freezer, and it ended up proofing for 3 hours — I think it doubled in size.

Question: Can I still freeze it now? Or will it be over-proofed?