Ingredients
Equipment
Method
Whip and mix the base
- Whip the heavy cream to stiff peaks using an electric hand mixer, about 5 to 7 minutes, until the cream holds a sharp trail when you lift the beaters (visual cue: peaks stand straight).
- Whisk the sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt together until smooth, about 1 to 2 minutes, to make a glossy caramel mixture (visual cue: no visible salt grains and uniform color).
- Fold the condensed milk mixture gently into the whipped cream until just combined, about 1 to 2 minutes, taking care not to deflate the air (visual cue: streaks disappear but the mixture stays thick).
- Fold in half the crushed Oreo cookies until evenly distributed, about 30 to 60 seconds (visual cue: cookie pieces are suspended throughout).
Layer and freeze
- Layer the ice cream into a 9x5 loaf pan, adding the remaining Oreos and drizzling extra caramel sauce between layers (visual cue: caramel swirls form thin ribbons as you layer).
- Finish by drizzling caramel on top and sprinkling flaky sea salt, then smooth the surface with the back of a spoon (visual cue: caramel ribbons and salt specks are visible on the top).
- Freeze at least 6 hours or overnight until firm, 6 hours up to overnight (visual cue: ice cream cuts cleanly with a spoon and no longer jiggles).
Notes
Pro tip: chill the loaf pan for 10 minutes before layering if your kitchen is warm, so the caramel stays ribboned instead of pooling. Store covered in the freezer up to 2 weeks. Freezing works well—no separate refreezing needed after the initial freeze. For a lighter option, use half-and-half in place of heavy cream, but expect a softer texture after freezing.