So i read about the method that uses naptha and where it has to be frozen over 24 in the end to create crystals, its said to not have food in the freezer but what if i would get a airtight mini styrofoam container and put ice inside aswell? Has anyone ever tried this?

You need a temperature well below that of plain melting ice. If you don't have a freezer, or don't want to use one, this could be achieved by making what is known as a freezing mixture. In its simplest form this can be made by mixing crushed ice and salt (table salt, NaCl). Chilling both in the freezer beforehand might help to get it as cold as possible. The trouble is, this will still slowly warm up again unless the mixture is replenished, but you have to be able to do that without disturbing your naphtha. Perhaps you would be able to get around this by using a lot of freezing mixture or, if you can, substituting calcium chloride hexahydrate and snow for the ice and salt, which would get considerably colder.

Well i was thinking of also puting the styrofoam container inside the freezer, i just wanted it in order to not contaminate anything already in there or is that still risky

I have had naphtha in the same freezer as my food plenty of times. As long as there is a properly sealing lid I have never had a problem. But I generally don't leave it in there more than a couple days; I could see some contamination happening over long periods of time. The only time I had a problem with some frozen food tasting like naphtha was with a plastic snap-on lid that didn't seal completely. Mason jars always work great for me.

I avoid styrofoam like the plague because it feels like such a toxic material to me.

hmm awesome so i should be good if i put the mixture in a mason jar and close the lid tight? because i actually didnt even think of that and i do have a couple of mason jars

With the e.g. mason jar you have the ability to take it out of the fridge (after say 24hours) and then let it stand to come to the dew point temperature before opening the jar to remove the naphtha from the crystals. That way no condensation water from the surrounding air will set itself on your crystals.
This is not mandatory but a nice to have.
Coming to dew point temp will not re-dissolve your crystals in the naphtha to noticeable amounts.
http://www.dpcalc.org/

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Sticky kitchen foil over a glass will leak naphtha smell in the freezer.
But then putting the glass + kitchenfoil inside a first class ziplock bag was able to keep all smell contained.

Close the box or tight the seal of every food in the freezer. Grab saran wrap and give the plate 4 perfect seal go arounds. Thats pretty foolproof

I have used self made freezers.... styrofoam, 2 bricks dry ice, ice. It works, but is unnecesary if you just pay attention everything in the freezer is tightly closed.