In incus, I had the same setup of an LCX container with a Docker container inside of it. I passed 1000/1000 to the LXC container but the LXC container’s default root user has a an ID set of 0/0. So I had to pass 0/0 to the Docker container, not 1000/1000 to get the read/write permissions working.
That may fix your issue as it’s basically the same tech, just different automated things implementing the LXC container!
Sounds like your freezer isn’t actually getting cold enough for the ice cream. Semi-melted Tilamook will get whipped-esque if not cold enough. Put a digital thermometer in there for a while and see what temp it’s holding! No ice cream is “drop metal into it and it slides to the bottom” unless it’s not cold enough
As for ice cream consistency, afaik more cream content (which is better ice cream) will be softer at the same temperature compared to ice cream with more water content (shit ice cream). Breyers regular (I think they have a fancy attempt with more cream) is pretty watery, Tilamook is creamed up
(Do you notice a lot of frost on stuff? That is a sign of a bad seal and (humid) air is getting in)