“This is my take on the classic Texas sheet cake,” Haygood says. “Starting with a whipped cream ice cream that I’ve been making for years off the advice of a good friend, I developed this decadent recipe. What I love most is that the recipe is so easy to adapt. I’ve added in dulce de leche, crushed candy bars, even ice cream cone pieces. It has a deliciously smooth taste that will please even the most die-hard ice cream lovers.”

2 cups heavy whipping cream
1/4 cup sugar
1 cup sweetened condensed milk
3/4 cup cocoa powder
3/4 cup chopped pecans or walnuts
2 teaspoons vanilla extract

1. In a large bowl, use a mixer on high speed to whip cream until stiff peaks form. Add sugar a small amount at a time to aid in peak formation.

2. In a separate bowl, mix condensed milk, cocoa powder, chopped nuts and vanilla.

3. Fold the whipped cream into the condensed milk mixture and transfer to a freezer-safe covered container. Freeze until firm, at least 24 hours.

Serves 8–10.