Use an electric hand mixer to whip the heavy cream on high speed until stiff peaks begin to form.
Add the sweetened condensed milk, ¼ cup of the caramel sauce, 1 tablespoon of the sea salt, and the powdered sugar to the whipped cream. Mix on a high speed until the mixture is combined.
Pour the ice cream mixture into a 9x5 inch loaf pan and top with the remaining caramel and salt. Use a knife to swirl the caramel.
Place the ice cream in the freezer for at least 4 hours to set.