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salted caramel oreo ice cream in a loaf pan on a countertop

No-churn Salted Caramel Oreo Ice Cream

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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5 from 2 reviews
  • Author: Lacretia Taylor
  • Prep Time: 10 minutes
  • Total Time: 6 hours, 10 minutes
  • Yield: 8 servings 1x

Description

Creamy, rich, and indulgent, this salted caramel Oreo ice cream is a delicious take on the classic cookies and cream ice cream — no bulky ice cream maker required!


Ingredients

Units Scale
  • 2 cups heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 6-10 tablespoons of salted caramel
  • 2 cups crushed Oreo cookies, or other chocolate cookies (about 15-20 cookies)
  • 1 teaspoon kosher salt

Instructions

  1. Line a loaf pan with parchment paper or use a freezer-safe container. Set aside.
  2. Using a hand mixer or a stand mixer, whip the heavy cream in a medium bowl on high until stiff peaks form.
  3. Gently mix the whipped cream with the sweetened condensed milk, vanilla extract, salt and crushed Oreo cookies, setting aside a handful for topping. The mixture should be a soft-serve texture at this time. Taste the mixture to see if it's salty enough for you -- if not, add more salt.
  4. Scoop about a third of the ice cream mixture into the prepared loaf pan or container. Drizzle about 2 tablespoons of salted caramel over the ice cream, then layer another third of the mixture into the loaf pan. Drizzle about 2 additional tablespoons of salted caramel over the ice cream. Layer the remaining ice cream mixture on the caramel, and drizzle with the remaining salted caramel sauce.
  5. Top with additional crushed Oreo cookies, cover with plastic wrap and a layer of aluminum foil or place in a tightly sealed container and freeze until firm, about 6 hours.

Notes

I like to be able to taste the salt in this ice cream, but you don’t want it to overpower the sweetness of the Oreos. Start small and add more to get your perfect flavor balance. It's essential that you use kosher salt here because a teaspoon of table salt is saltier than a teaspoon of kosher salt.

Cover your ice cream with plastic wrap and a layer of aluminum foil when you place it in your freezer, or transfer it to a freezer-friendly sealed container.

Don't skimp on freezing time! Keep it in the freezer for a solid 6 hours or overnight for the best texture.

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