Ingredients
Equipment
Method
Whip the base
- Whip the heavy cream until stiff peaks form, about 3–5 minutes on medium-high, and look for holdable peaks that stand straight up.
- Whisk the sweetened condensed milk, caramel sauce, vanilla extract, and sea salt together until smooth and glossy.
- Fold the condensed milk mixture gently into the whipped cream until just combined, stopping as soon as no white streaks remain.
- Fold in half of the roughly crushed Oreo cookies, leaving some cookie bits visible throughout the batter.
Layer and freeze
- Layer the ice cream mixture into a 9x5 loaf pan and add the remaining Oreo cookies and extra caramel drizzled between layers.
- Finish by drizzling extra caramel sauce over the top and sprinkling flaky sea salt for a salty-sweet finish.
- Freeze at least 6 hours or overnight until firm, then scoop and serve straight from the freezer.
Notes
For clean, scoopable slices, press plastic wrap directly onto the surface before freezing so it doesn’t form icy crystals. Store covered in the freezer up to 2 weeks. Freezing works well—avoid repeated thawing and refreezing. If you want a lighter option, use half heavy cream and half evaporated milk, though the texture may be slightly softer.