In a medium saucepan over medium high heat, add the diced apples, brown sugar, butter, and cinnamon. Once the butter is melted, bring to a simmer and cook for 12-15 minutes, stirring occasionally until the apples are soft and sauce has thickened. Set aside to fully cool.
In a large mixing bowl with an electric mixer, beat the cold heavy cream until stiff peaks form.
Gently stir in the condensed milk, vanilla extract and ground cinnamon. Fold in half of the cooled apple pie filling.
Remove the loaf pan from the freezer and pour ½ of the ice cream mixture into the loaf pan.
Spread half of the crushed graham crackers over the top of the ice cream. Pour the remaining ice cream mixture on top and repeat with the leftover graham crackers. Use a butter knife to swirl the graham cracker crumbs into the ice cream. Top with the remaining apple pie filling.
Place ice cream into the freezer and chill for 6-8 hours until the ice cream is set. Serve in bowls or scoop into an ice cream cone, enjoy!
Storage:Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.Tips:
Make sure you dice your apples bite size pieces. They’ll be soft, but they’re going to stay chunky in the ice cream, so you want them to be small.
Cool the apple pie filling adequately before you fold it into the ice cream mixture. If it is too warm, it will break down your cream and you’ll have frozen cream instead of frozen ice cream!