Preheat oven to 400 degrees. Place the frozen pie crust on a baking sheet and bake for 13 to 15 minutes or until golden brown. Remove from the oven and set aside to cool completely. Once cool, use your hands to break the crust into crumbles, leaving some larger chunks intact.

Using a hand mixer, beat heavy cream until soft peaks form, 2 to 3 minutes.

Using a rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla bean paste, and salt. Mix until thoroughly combined, about 20 seconds, scraping down the sides of the bowl as needed.

Pour half of the ice cream mixture into an 8.5-by-4.5-inch loaf pan. Add half of the peach pie filling and half of the pie crust crumbles. Use a knife or spoon to swirl together.

Top with the remaining ice cream mixture, then the remaining peach pie filling and pie crust crumbles. Swirl again. Press plastic wrap flush against the surface.

Freeze until firm, at least 6 hours. Before serving, allow to sit at room temperature for 5 to 10 minutes. Scoop and serve.