No-Churn Caramel Sea Salt Ice Cream

0 Using a standing mixer with the whisk attachment or hand mixer beat the cold whipping cream until stiff peaks form, 2 to 3 minutes on high. Be careful not to over beat the cream (you’ll know it’s over beaten if it starts to go from smooth to forming clumps).
1 In a mixing bowl combine the condensed milk and 1 cup of the whipped cream. Gently fold together until even (this will lighten the mixture, making it easier to add in the rest of the cream). Add the remaining whipped cream and gently fold everything together, being careful not to deflate the whipped cream.
2 Spread 1/3 of the ice cream base in a 9x5 loaf pan. Drizzle with half of the caramel sauce and sprinkle half of the sea salt over the caramel. Repeat the layers and then spread the final 1/3 of the ice cream base on top.
3 Cover the top of the ice cream with parchment paper. Freeze, covered, until firm, at least 3 hours.