Mix in a bowl with a whisk or spatula until well-combined and the cream is soft, thick and somewhat aerated.
Mix the salt into the cream. You can add more, depending on your taste and the type of salt you are using. Make sure it is evenly distributed.
Add about half of the dulce de leche or caramel. Mix until it has partially dissolved and the cream is light brown in color. Fold in the rest of the dulce de leche or caramel and only slightly mix to to leave chunks or swirls.
Pour the mixture into your choice of freezer-safe container. Cover tightly then freeze for at least 4 hours.