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Sea Salt Caramel Oreo Ice Cream

Sea salt caramel Oreo ice cream with a no-churn, fluffy texture—swirled caramel ribbons and Oreo chunks folded through every scoop. Glossy caramel sauce layers and a final flaky sea salt finish make this frozen Oreo dessert feel bakery-style.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Caramel sauce
  • 0.25 cup caramel sauce
Vanilla extract
  • 1 tsp vanilla extract
Sea salt
  • 0.5 tsp sea salt
Oreo cookies
  • 12 Oreo cookies
Extra caramel sauce
  • 1 extra caramel sauce and flaky sea salt for layering

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip the cream
  1. Using a stand mixer, whip heavy cream to stiff peaks, scraping the bowl as needed so the mixture holds a sharp peak when lifted.
Make the caramel base
  1. Whisk sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt until smooth and evenly combined.
Combine
  1. Fold the condensed milk mixture gently into the whipped cream until just combined, stopping as soon as no streaks remain.
Add Oreos
  1. Fold in half the roughly crushed Oreo cookies so they stay in chunky pieces throughout the ice cream base.
Layer in the loaf pan
  1. Layer the ice cream into a 9x5 loaf pan, adding the remaining Oreos and drizzling extra caramel sauce between layers for visible ribbons.
Finish and freeze
  1. Drizzle more caramel sauce over the top and sprinkle flaky sea salt for a salty-sweet finish.
Chill until firm
  1. Freeze at least 6 hours or overnight until firm enough to scoop cleanly.

Notes

For clean, scoopable slices, let the ice cream sit at room temperature for 5–10 minutes before serving. Store covered in the freezer up to 2 months; texture may soften slightly after prolonged storage. Freezing is recommended (don’t refrigerate for long). For a dairy-light swap, use a high-quality heavy-cream alternative and sweetened condensed milk alternative, keeping the caramel and Oreos the same.