Unwrap the pie and ....

Bake according to package instructions.

Meanwhile assemble ingredients for ice cream.

Before you start chill the whisk attachment and bowl in the refrigerator for 10-15 minutes.

Pour whipping cream to the chilled bowl.

Add milk powder.

Turn the mixer or hand blender to a medium speed and start whipping the cream.

Add salt.

Within 2- 3 minutes, the cream will start to get frothy and thicken up, keep mixing until the whipped cream increased in volume and is fluffy and airy.

Pour in vanilla essence

Mix it well.

In a big container combine condensed milk. I have used 1 full can of condensed milk (14 oz= 1 &1/3 cup) and 1/3 can of (14 oz) condensed milk.

Add whipped cream to condensed milk.

Mix until smooth and creamy. Refrigerate the ice cream mix.

Once the pie is baked, remove from oven and allow to cool completely. It will take 4-6 hours for the pie to cool.

Add cooled apple pie to the ice cream.

Mix until combined.

Freeze until firm.

Make yourself a big scoop.

Place it in a waffle bowl.

Drizzle with chocolate syrup.

Generously top with Reddi-wip.

Add toppings of your choice.

And enjoy the most yummiest homemade ice-cream with Marie Callender’s Dutch Apple Pie and Reddi-wip!!