Ingredients
Equipment
Method
Whip and mix
- Whip the heavy cream to stiff peaks until the cream holds clear ridges when the whisk is lifted (about 3–5 minutes at medium-high speed). The mixture should look thick and glossy, not runny.
- Whisk the sweetened condensed milk, 1/4 cup caramel sauce, vanilla extract, and sea salt until smooth and pourable (about 1–2 minutes). Stop when no salt streaks remain.
- Fold the condensed milk mixture gently into the whipped cream until just combined, keeping the foam intact (about 1–2 minutes). The color should be uniformly pale caramel with no dry white pockets.
- Fold in half the crushed Oreo cookies until evenly distributed (about 30–60 seconds). You should see cookie bits suspended throughout the base.
Layer and freeze
- Layer the ice cream into a 9x5 loaf pan, spreading it evenly (about half the mixture first), then sprinkle in the remaining Oreos and drizzle extra caramel between layers. Aim for visible cookie streaks and caramel ribbons.
- Finish by drizzling extra caramel sauce over the top and adding flaky sea salt. The surface should look glossy with a few salt flakes catching the light.
- Freeze at least 6 hours or overnight until firm, uncovered for the first hour then covered if needed. It’s ready when a knife inserted in the center comes out cold with clean edges.
Notes
For clean slices, freeze the loaf pan 10–15 minutes more before serving, then let the ice cream sit at room temperature 5 minutes to soften slightly. Store leftovers covered in the freezer for up to 2 months; texture is best within 30–45 days. This is not egg-free as written. Dietary swap: use a dairy-free caramel and coconut-cream style substitute only if your caramel and “heavy cream” alternative whip well.