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Sea Salt Caramel Oreo Ice Cream

Sea salt caramel Oreo ice cream is a no-churn, thick-and-creamy frozen dessert with Oreo chunks and glossy caramel ribbons. It’s made by whipping heavy cream to stiff peaks, folding in caramel-condensed milk, then freezing in a loaf pan for clean, scoopable slices.
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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
  

Cream base
  • 2 cup heavy cream Cold for fastest whipping.
  • 1 can (14 oz) sweetened condensed milk Full-fat for best caramel thickness.
  • 1 cup caramel sauce Plus extra for layering and topping.
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt Plus extra flaky sea salt for finishing.
Oreo layer
  • 12 Oreo cookies Roughly crushed; reserve some for layering.
  • Extra caramel sauce and flaky sea salt for layering Use for drizzle between layers and a final sprinkle.

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip the cream
  1. Using a stand mixer, whip the heavy cream to stiff peaks, 2–4 minutes, until it holds firm ridges.
  2. Stop mixing when stiff peaks form so the cream stays airy and won’t become grainy.
Make the caramel-condensed milk mixture
  1. In a bowl, whisk the sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt until smooth and glossy, 1–2 minutes.
  2. Check for no visible streaks, then let the mixture sit 2 minutes so it thickens slightly.
Combine and fold in Oreos
  1. Fold the condensed milk mixture gently into the whipped cream until just combined, using slow strokes so you keep volume.
  2. Fold in half the crushed Oreos just until dispersed, leaving some cookie pieces intact for texture.
Layer in the loaf pan
  1. Line a 9x5 loaf pan with parchment, then spread in a first layer of the ice cream mixture.
  2. Add a layer of the remaining Oreos and drizzle extra caramel between layers, then cover with more ice cream mixture.
  3. Finish with a final drizzle of caramel and flaky sea salt on top.
Freeze
  1. Freeze for at least 6 hours or overnight until firm, keeping the loaf pan covered so it sets evenly.

Notes

For the creamiest no-churn texture, make sure the heavy cream is very cold before whipping, and fold gently to avoid deflating the air bubbles. Store covered in the freezer up to 2–3 weeks. Freezing is yes—just let the ice cream sit 5 minutes at room temperature before scooping. For a lighter option, swap to reduced-fat sweetened condensed milk if desired, though the caramel may be slightly less rich.