Frozen Swiss Roll Ice Cream Cake

• 2 (400 g) packages chocolate swiss rolls, individually wrapped, sliced in 4 (6 mini rolls in each package)
• 8 cups vanilla ice cream, softened
• 1/2 cup smucker's sundae syrup, Caramel Syrup, divided
• 1/2 cup smucker's sundae syrup, Chocolate Syrup, for garnish (optional)

1. Line a 12 cup metal bowl with plastic wrap.
2. Line inside of bowl with sliced swiss rolls, allowing them to overlap if necessary. Reserve the remaining slices for the top.
3. Fill with 2 cups of softened ice cream, spreading ice cream slightly up the sides of the bowl.
4. Cover with 1/4 of the caramel syrup.
5. Continue layering ice cream and alternating syrups, ending with ice cream.
6. Place remaining swiss roll slices on top.
7. Cover with plastic wrap and freeze until firm, about 3 hours. To serve, invert onto serving dish, remove plastic wrap and garnish with additional sundae syrups.

chocolate swiss rolls, vanilla ice cream, syrup, syrup

Taken from www.food.com/recipe/frozen-swiss-roll-ice-cream-cake-379844 (may not work)