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!
It's that time of year when it's unbearably hot, so of course I crave a frozen sweet treat after every meal. And let me tell you, this homemade, no-churn salted caramel Oreo ice cream DE-LIV-ERS! It's sweet, it's creamy, it's salty! What more could you ask for on a hot summer day?
About Salted Caramel Oreo Ice Cream
With smooth vanilla ice cream, ribbons of salted caramel and crunchy chunks of Oreo cookies, this easy-to-make dessert will have your taste buds dancing! Inspired by one of our favorite ice cream shops in Denver (Little Man / Sweet Cooie's), the combination of salty and sweet with the creamy, chocolatey Oreo cookies is the ice cream of my dreams.
Like many no-churn ice cream recipes, you can make this frozen treat with just six simple ingredients:
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Salted caramel sauce (store-bought or homemade)
- Oreo cookies (approximately 15-20 cookies)
- Kosher salt (I used Diamond Crystal)
*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.
How to make Salted Caramel Oreo Ice Cream
This ice cream couldn't be easier to make and doesn't require an ice cream machine. Simply whip up your heavy cream, mix in the remaining ingredients, layer in your favorite salted caramel topping, sprinkle on the remaining cookies and freeze.
This salted caramel Oreo ice cream is perfect for any occasion. Whether you're hosting a summer barbecue, a birthday celebration, or just want to satisfy your sweet cravings, this ice cream will be the star of the show. Top it with chocolate syrups or warm chocolate fudge sauce for an elevated sundae experience, or keep it simple with a drizzle of extra salted caramel and a sprinkle of crushed Oreos on top.
The only drawback about making your own ice cream is you won't want to go back to store-bought ever again! You can use the freshest ingredients and add as much of the good stuff as you want, and eat it in your pajamas without having to leave your house — win-win-win!
Indulge your taste buds with this heavenly salted caramel Oreo ice cream that combines sweet and salty in one cool frozen treat. Share with your friends and family, or keep it all to yourself!
Frequently asked questions
Absolutely! While regular Oreo cookies (or other chocolate sandwich cookies) are the classic flavor, you can experiment with your favorite cookies like chocolate chip, peanut butter, graham crackers, or even golden Oreo cookies for a unique twist.
When stored in an airtight container, this ice cream will maintain its peak flavor and texture for up to two weeks. Though let's be honest, it's so delicious it probably won't last that long!
Tips + Substitutions
- For a quicker version, you can use a 16-ounce container of Cool Whip in place of the whipped cream and store-bought caramel sauce, but nothing beats the richness of homemade caramel sauce.
- Feel free to experiment with different types of cookies or add mix-ins like chocolate chips or chopped nuts (toasted almonds are a great addition!).
- Layer the caramel sauce and the ice cream to get an even distribution of caramel swirls throughout your ice cream.
- Add in lots of chunky ingredients or make your Oreo crumbles smaller for a smoother flavor.
- Make sure to 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.
- Though it's tempting to eat the ice cream right out of the pan, make sure you freeze for a solid 6 hours or overnight for the best texture.
Related recipes
Still got a craving for Oreos? Here are a few ideas:
Before you go...
If you make this salted caramel Oreo ice cream and love it, please leave me a comment and rate this recipe! I love to hear from you and do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
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No-churn Salted Caramel Oreo Ice Cream
- 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
- 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
- Line a loaf pan with parchment paper or use a freezer-safe container. Set aside.
- Using a hand mixer or a stand mixer, whip the heavy cream in a medium bowl on high until stiff peaks form.
- 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.
- 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.
- 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.
One more thing!
This recipe is a part of my dessert collection — check it out for more sweet treats!
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