Smooth vanilla ice cream with ribbons of salted caramel and chunks of Oreo cookies and salted caramel almonds. So rich, creamy and decadent.
Course: Dessert
Cuisine: American
Keyword: easy homemade ice cream, easy no churn ice cream, homemade ice cream with Oreos
Servings servings (about 4 cups)
Calories305 kcal
  1. Line a bread/loaf pan with parchment paper or in a freezer safe container. Set aside.
  2. In a stand mixer or using your hand mixer, whip heavy whipping cream on high until stiff peaks form.
  3. In a medium bowl, whisk together the condensed milk and vanilla extract. Gently fold whipped cream into mixture. Stir in chopped Oreo cookies and almonds, setting aside a handful for topping.
  4. Scoop a third of the ice cream mixture into the prepared loaf pan. Drizzle spoonfuls (2 tablespoons or more) of salted caramel over the ice cream and swirl using a butter knife.
  5. Scoop another third of the ice cream mixture into the loaf pan. Pour a few more spoonfuls of salted caramel over the ice cream layer and swirl.
  6. Scoop remaining ice cream mixture into the loaf pan. Smooth with a spatula.
  7. Drizzle with remaining salted caramel sauce and swirl again. Sprinkle with additional Oreo cookie crumbs and salted almonds.

  8. Cover with plastic wrap and freeze until firm, about 6 hours.
Recipe Notes

*If using Cool Whip, leave out at room temperature until soft and whisk until smooth. Then whisk in with condensed milk and vanilla. Freeze for at least 6 hours.


  • 2 cups heavy whipping cream can also sub one 16 ounce container of Cool Whip*
  • 1 teaspoon vanilla extract
  • 1 14-ounce can sweetened condensed milk
  • 1/3 – 1/2 cup store bought or homemade salted caramel sauce to taste
  • 1/2 cup coarsely chopped Oreos or any chocolate sandwich cookies divided for topping
  • 1/2 cup salted almonds coarsely chopped, divided for topping

Recipe by:
Life Made Sweeter