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Sea Salt Caramel Oreo Ice Cream

Sea salt caramel Oreo ice cream is a no-churn frozen dessert with glossy caramel ribbons and crunchy Oreo chunks. Layers in a loaf pan create swirls of salted caramel in every scoop.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Chill for best whipping stability.
  • 1 can (14 oz) sweetened condensed milk
  • 0.25 cup caramel sauce Set aside some for layering.
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt Plus extra flaky sea salt for topping.
  • 12 Oreo cookies Roughly crushed; reserve some for layering.
  • extra caramel sauce and flaky sea salt for layering Use as needed between layers and on top.

Equipment

  • 1 hand mixer

Method
 

Whip and mix
  1. Whip the heavy cream to stiff peaks using a hand mixer, stopping when the beaters leave thick trails that hold their shape.
  2. Whisk the sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt until smooth and glossy.
  3. Fold the condensed milk mixture gently into the whipped cream until just combined, keeping the mousse-like texture light.
  4. Fold in half the crushed Oreo cookies until evenly distributed.
Layer and freeze
  1. Layer the mixture into a 9x5 loaf pan, scattering the remaining Oreo cookies between layers and drizzling extra caramel sauce between each layer.
  2. Finish by drizzling additional caramel sauce over the top and sprinkling flaky sea salt.
  3. Freeze for at least 6 hours or overnight until firm, so the slices hold cleanly.

Notes

For clean slices, let the loaf sit at room temperature for 5 minutes before scooping or cutting. Refrigeration isn’t recommended once frozen—store covered in the freezer up to 2 weeks; freezer yes. For a lighter option, use light cream and reduced-fat sweetened condensed milk (texture will be slightly softer).