I don’t have any like that though some people add glycerin or other additives to make it softer when refrozen.

With mix-ins they will get pulverized into the mix on a second spin. Always start after a second freezing with the original button like light ice cream or sorbet.

For a real creamy texture you need to respin after each freeze. In a pinch, like this situation, you could let it defrost until ready to eat, it just won’t have the perfect texture. But it’s better than not having ice cream!

There’s no real answer to that. As many as you need.

You can repin down to about 1/4 of the container. Flatten out the top before you put it in the freezer. Add extra liquid after the first spin on ice cream/sorbet/etc if needed, then use the respin button.