Caramel Apple Pie ice Cream (No Churn)🍨

I am craving fall food nonstop! This dessert is definitely the icing on the cake!!

INGREDIENTS:

3 large slices leftover apple pie (about 13

oz. total)

11/4 c. heavy cream

2/3 c. sweetened condensed milk

1 tsp. apple pie spice mix (or mix 3/4 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. allspice, and 1/8 tsp. ground cloves)

2 Tbsp. store-bought or homemade caramel sauce

•Step 1

Refrigerate the large bowl of a stand mixer and a 9" x 5" loaf pan until cold, at least 30 minutes.

•Step 2

Separate apple filling from the crust from each pie slice. Coarsely chop filling and crust, keeping them separate.

•Step 3

Fit stand mixer with the whisk attachment. In chilled bowl, beat cream, milk, and spice mix on high speed until soft peaks form, 6 to 7 minutes. Using a spatula, gently fold in one-third of apple pie filling. Beat if mixture deflated a bit, about 1 minute.

•Step 4

In chilled loaf pan, spread bottom with about half of cream mixture; smooth with a spatula. Drizzle in 1 tablespoon caramel sauce in an "S" shape. Using a toothpick, drag caramel in the opposite direction to create a swirl. Top with remaining apple pie filling. Spread remaining cream mixture on top, then repeat swirling process with remaining 1 tablespoon caramel. Top with chopped apple pie crust.

•Step 5

Tightly cover tightly with plastic wrap, pressing directly on surface of ice cream, and freeze at least 6 hours or up to 2 weeks.

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