In a large mixing bowl, whisk together the sweetened condensed milk, 3 tablespoons of chilled apple jam, vanilla bean paste, ground cinnamon, and fine sea salt until smooth and fully combined.

Stir in approximately 2 tablespoons of finely crushed vanilla wafers, if desired, to add a subtle cookie flavor throughout the base.

In a separate large, chilled mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to whip the cold heavy cream until stiff peaks form. The whipped cream should look smooth and fluffy and hold its shape when you lift the beaters. Be careful not to overwhip.

Add approximately one-third of the whipped cream to the sweetened condensed milk mixture. Gently fold with a spatula to lighten the mixture.

Add the remaining whipped cream and continue folding gently until everything is combined and no large streaks remain. Avoid overmixing to preserve the airy texture.

Remove the chilled loaf pan from the freezer.

Spread approximately one-third of the ice cream mixture into the bottom of the pan. Dollop some of the reserved apple jam over the ice cream and then gently swirl with a knife or toothpick. Make just a few gentle passes to create distinct ribbons of apple jam without completely blending it into the ice cream.

Then sprinkle with a portion of the crushed vanilla wafers.

Repeat the layers with the remaining ice cream mixture, apple jam, and cookies, finishing with some crushed vanilla wafers on top.

Cover the loaf pan, or container tightly with plastic wrap, foil, or an airtight lid.

Freeze for at least 6–8 hours, preferably overnight, until the ice cream is completely firm and scoopable.

Remove the ice cream from the freezer and allow it to sit at room temperature for approximately 5–10 minutes before scooping.

Serve in bowls or cones, and finish with additional crushed vanilla wafers, a drizzle of salted caramel, or a sprinkle of cinnamon if desired.