To prepare the ice cream base

1. Combine the cream cheese, brown sugar, and salt in a stand mixer. Once combined, add the half-and-half and bourbon. Blend on high speed until smooth.
2. Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions.

To prepare the oatmeal cookie crumble

1. Preheat oven to 350 degrees.
2. Crumble cookies in a food processor until they are small crumbs. Add brown sugar, butter, and salt and pulse until well combined.
3. Bake on a lined cookie sheet for 12 minutes. Allow to cool at room temperature prior to use.

To prepare the apple crisp bits

1. Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, for approximately 12 minutes, or until filling is bubbling and thick.
2. Allow to cool in fridge prior to use.

Finally, to assemble the ice cream

1. In an ice cream container (I use a ceramic loaf pan measuring 8 1/2″ x 4 1/2″), layer 1/4 of total ice cream mixture, 1/4 of crumbs, and 1/4 of apple pie filling. Repeat this process 3 more times.
2. Drag a knife through the loaf pan 6-7 times to create a swirl of all of the ingredients. Smooth out the top.
3. Place in freezer to firm up for at least four hours. This ice cream will keep up to 1 week.