This ice cream was stored in a standard size loaf pan with plastic wrap covering the top, but you can use any type of freezer safe container. I would avoid glass containers as the ice cream will take longer to freeze. If you know you're going to keep this ice cream in the freezer beyond a few days, I suggest storing it in an airtight plastic container. For quicker freezing, I've also used a 9-inch square pan. As it's shallow, the ice cream is spread out and freezes more evenly. There is also a larger surface area to run your ice cream scoop along so you're not digging down into a deep container to get a scoop of ice cream.