You’ll need a freezer-safe, shallow pan or bowl to make the ice cream. Before you begin making the base, place the container in the freezer to chill it for 3 to 6 hours. A stainless steel pan that’s approximately 9 by 13 inches (23 by 33 cm) works well for making the ice cream. After you’ve broken up the ice cream into creamier texture, cover it again and return it to the freezer. Let it chill for another 20 to 30 minutes and then mix it again. Repeat this process another 3 to 4 times until the ice cream is firm but still creamy and smooth. If you’d like to add crumbled cookies, brownies, or candy to the ice cream, mix them in by hand just before the last time you return the ice cream to the freezer.
Freeze a freezer-safe container. Repeat the process of freezing and beating for about 2 hours.