Easy Ice Cream Swiss Cake Roll
Comments: Preparation time : 10 minutes
Freezing time : 3 hours
Servings: 20 to 25
IngredientsPreparation
  • 2 [14-ounce / 400-g each] boxes individually wrapped chocolate Swiss rolls, each sliced into 4 slices
  • 8 cups [2 L] vanilla ice cream, softened
  • 1/2 cup [125 mL] caramel sundae syrup
  • 1/2 cup [125 mL] chocolate sundae syrup
  • Caramel sundae syrup, to garnish
  • Line a 12-cup [3-L] metal bowl with plastic wrap.
  • Arrange chocolate Swiss roll slices all around the sides and over the bottom of the bowl overlapping slices if needed; reserve remaining slices for the top.
  • Fill the inside with 2 cups [500 mL] of the softened vanilla ice cream.
  • Cover ice cream with half, 1/4 cup [60-mL], of caramel sundae syrup.
  • Cover with 2 cups [500 mL] of remaining softened vanilla ice cream.
  • Cover ice cream with all of chocolate sundae syrup.
  • Cover with 2 cups [500 mL] of remaining softened vanilla ice cream.
  • Cover ice cream with remaining 1/4 cup [60-mL] caramel sundae syrup.
  • Cover with remaining 2 cups [500 mL] ice cream.
  • Top with reserved chocolate Swiss roll slices.
  • Cover with plastic wrap and freeze cake until firm, for approximately 3 hours, before serving.
  • To serve, invert cake onto a serving plate, remove plastic wrap and garnish cake with more caramel sundae syrup.