Step 1
Pour apple pie filling into a bowl. Cut each apple slice into thirds using a spoon.
Step 2
Place cookie butter in a microwave-safe bowl. Microwave in 5-second intervals stirring after each interval until pourable but still thick 10 to 15 seconds.
Step 3
Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened 10 to 15 seconds. Add apples; blend until incorporated. Fold in cookie butter gently to create ribbons.
Step 4
Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream mixture on top.
Step 5
Freeze ice cream and cookies until firm 5 hours to overnight.
Step 6
Remove cookies from the freezer. Line a baking sheet with parchment paper. Place 6 cookies on top.
Step 7
Remove ice cream from the freezer. Cut ice cream into rounds using a 3-inch cookie cutter. Transfer ice cream rounds to the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top.
Step 8
Place baking sheet in the freezer; chill until ice cream cookie sandwiches are firm 1 to 2 hours.
Step 9
Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Freeze until serving. Peel down bag as you eat keeping the bag underneath to catch drips.