Frozen Swiss Roll Ice Cream Cake - cooking recipe

Ingredients

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)

Preparation

Line a 12 cup metal bowl with plastic wrap.
Line inside of bowl with sliced swiss rolls, allowing them to overlap if necessary. Reserve the remaining slices for the top.
Fill with 2 cups of softened ice cream, spreading ice cream slightly up the sides of the bowl.
Cover with 1/4 of the caramel syrup.
Continue layering ice cream and alternating syrups, ending with ice cream.
Place remaining swiss roll slices on top.
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.