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Sea Salt Caramel Oreo Ice Cream

Sea salt caramel Oreo ice cream made with a no-churn method for a creamy, sliceable loaf. Glossy caramel ribbons and crunchy Oreo chunks are folded in, then layered and frozen for firm scoops.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream Chill if possible for faster whipping.
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk Use sweetened condensed milk for a thick, no-churn base.
Caramel sauce
  • 0.25 cup caramel sauce Measure 1/4 cup for the base, plus extra for layering and topping.
Vanilla extract
  • 1 tsp vanilla extract
Sea salt
  • 0.5 tsp sea salt Use fine sea salt for even speckling and clean salting.
Oreo cookies
  • 12 Oreo cookies Roughly crush; reserve some for folding and some for layering.

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and mix the base
  1. Whip the heavy cream in a stand mixer until stiff peaks form, about 5 to 7 minutes. Stop when the beaters leave distinct ridges on the surface.
  2. Whisk sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt in a bowl until smooth and glossy, 1 to 2 minutes. The mixture should look uniform with no caramel streaks.
  3. Fold the condensed milk mixture gently into the whipped cream until just combined. Stop as soon as you no longer see white streaks to keep the texture airy.
Add Oreos and layer in the pan
  1. Fold in half the crushed Oreo cookies until evenly distributed. You should see cookie bits throughout the creamy base.
  2. Layer the ice cream into a 9x5 loaf pan, adding the remaining Oreos between layers. Drizzle extra caramel sauce between layers so it ribbons as it freezes.
  3. Finish by drizzling additional caramel sauce over the top and sprinkling flaky sea salt. Aim for a visible caramel sheen and scattered salt flakes.
Freeze
  1. Freeze until firm, at least 6 hours or overnight. The loaf should slice cleanly when ready.

Notes

Pro tip: For the cleanest slices, press plastic wrap directly onto the surface before freezing and let the loaf sit at room temperature 5 to 8 minutes before cutting. Store covered in the freezer for up to 2 months; it won’t freeze-crisp like store-bought, but it stays scoopable when thawed slightly. For a lighter option, replace heavy cream with a high-fat dairy alternative (texture may be softer).