Go Back

Sea Salt Caramel Oreo Ice Cream

Sea salt caramel Oreo ice cream made with a no-churn method: whipped cream plus sweetened condensed milk swirled with caramel, then folded with crushed Oreo chunks for a glossy, sliceable loaf. Salty-sweet ribbons of caramel and flaky sea salt finish each scoop with crunch.
Print Recipe Pin Recipe
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 0.25 cup caramel sauce
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
Oreo mix-ins
  • 12 Oreo cookies roughly crushed
  • 1 extra caramel sauce and flaky sea salt for layering

Equipment

  • 1 hand mixer
  • 1 9x5 loaf pan

Method
 

Whip and combine
  1. Whip heavy cream until stiff peaks form, 2-4 minutes with a hand mixer. The mixture should hold tall ridges when you lift the beaters.
  2. Whisk sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt until smooth, about 1-2 minutes. The caramel should be fully blended with no visible streaks.
  3. Fold the condensed milk mixture gently into the whipped cream until just combined, 1-2 minutes. Stop as soon as no white streaks remain.
  4. Fold in half the crushed Oreo cookies until evenly distributed, about 30-45 seconds. Keep some small cookie bits for crunch.
Layer and freeze
  1. Layer the ice cream into a 9x5 loaf pan, 1-2 inches at a time. Add half the remaining Oreos and drizzle caramel between layers as you build.
  2. Finish with a drizzle of caramel and flaky sea salt on top, then tap the pan lightly to settle. The surface should look glossy with visible caramel ribbons.
  3. Freeze at least 6 hours or overnight until firm. The ice cream should slice cleanly with no soft center.

Notes

Pro tip: fold gently to keep the whipped cream airy, and if your caramel sauce is thick, warm it briefly until pourable before layering. Store covered in the freezer for up to 2 weeks. For a dairy-free swap, use a dairy-free sweetened condensed-style product and coconut cream whipped to stiff peaks.