Peel and dice the apples into roughly 1/4″ cubes.

To create the apple pie filling: combine diced apples, 1 cup brown sugar, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a large pot.

On low heat, bring the apple filling to a simmer. Stir the ingredients until the sugar has dissolved, and continue to simmer until the apples are softened.

Alternatively: skip this step and use pre-made apple pie filling mix.

Meanwhile, prepare the pie crust: preheat oven to 400 degrees. Place the rolled out dough on a cookie sheet. Brush melted butter over the crust, then sprinkle with remaining brown sugar and 1 teaspoon cinnamon.

Bake the pie crust for roughly 15 minutes, or until it is golden brown.

While the crust is baking, dissolve 1 tablespoon cornstarch into 1 tablespoon hot water.

Add the dissolved cornstarch to the apple mixture and stir to combine. Continue to cook until the apple mixture thickens slightly.

By now, the crust should be finished – remove from the oven and set aside.

Remove the apple mixture from the stove, and cool completely.

Break up the pie crust into bite size pieces, and cool completely.

Once the crust & filling have cooled. Prepare the ice cream: whip 2 cups heavy cream until peaks form. Then, fold in 1 can of sweetened condensed milk, careful to not break down the cream.

Pour half of the cream mixture into a large baking dish. Drizzle half of the cooled apple filling over the cream, then use a spoon to swirl the cream and apples together. Sprinkle half of the pie crust crumbles on top.

Pour the remaining cream over the first layer and repeat step 11.

Cover the baking dish, and place in the freezer for 6 hours, or until frozen. Enjoy!