Ingredients
Equipment
Method
Make the caramel Oreo base
- Whip the heavy cream to stiff peaks using a stand mixer, stopping as soon as trails hold their shape. Aim for a thick, airy texture that won’t collapse.
- Whisk the sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt together until smooth. The mixture should look glossy and fully combined.
- Fold the condensed milk mixture gently into the whipped cream until just combined. Keep folding until no streaks remain, but don’t overmix.
- Fold in half of the crushed Oreo cookies until evenly distributed. You should see cookie flecks throughout the creamy mixture.
Layer and freeze
- Layer the mixture into a 9x5 loaf pan, then sprinkle in the remaining Oreo cookies and drizzle extra caramel between layers. Build even layers so the caramel ribbons show in each slice.
- Finish by drizzling additional caramel sauce over the top and adding flaky sea salt. Use a light hand so the salty flakes are visible.
- Freeze at least 6 hours or overnight until firm, covering the pan if possible. The ice cream is ready when it cuts cleanly with a firm, scoopable texture.
Notes
Pro tip: For the cleanest slices, press plastic wrap directly onto the surface before freezing to prevent ice crystals. Store covered in the freezer for up to 2 weeks. Freezing is yes—freeze the whole loaf and portion after it’s firm. For a dietary swap, use lactose-free sweetened condensed milk and lactose-free heavy cream to keep the same texture.