Start by combining the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Once it begins to boil, stop stirring. Allow the mixture to boil undisturbed. This will create a beautiful caramel color. Keep an eye on it. When it reaches a deep amber color, remove it from the heat. Next, stir in the butter. Be careful; it’ll bubble up! Pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once it’s solidified, break it into bits to add that crunch to the ice cream.

In a mixing bowl, whisk together the cold heavy cream and sweetened condensed milk until well combined. The cream should be thick, and you’ll notice it starting to fluff up. Next, fold in the chopped roasted almonds gently. This adds nuttiness that sings with the caramel flavor. Finally, add your sea salt caramel sauce and pure vanilla extract. Gently stir until everything is combined.

Take your broken caramel crunch pieces and fold them into the ice cream mixture. This is where the magic happens. You’ll want those cookie chunks in every bite!

Transfer the mixture to an airtight container, smoothing the top. Cover it tightly and freeze for at least 6 hours or overnight. Patience is key here!