Swiss Rolls Bomb Ice Cream Cake

Ingredients
6-7 Swiss rolls-store bought(I used vanilla Swiss rolls)
For the chocolate ice cream:
1cup whipping cream
1/2 cup sweetened condensed milk
2 tbs unsweetened cocoa powder+2tbs chocolate syrup
(or you can use 4tbs Cocoa powder only)
For the vanilla ice cream:
1/2 cup whipping cream
4 tbs sweetened condensed milk
1 tsp vanilla essence
Directions
First, Slice the Swiss rolls in to equal 5-6 slices of each roll.
Then line plastic wrap/cling wrap inside of a dome mold(plastic/glass/stainless steal) And tightly arrange Swiss rolls slices in the mold(I used a dome-shaped stainless bowl)
For the chocolate ice cream
First add 2 tbs of cocoa powder into 1/2 cup of sweetened condensed milk+2 tbs chocolate syrup and stir until combined. And whip 1 cup of whipping cream until stiff. Then fold in the condensed milk and cocoa mixture. Now transfer to a pastry bag and pipe swirls in the mold. Make sure the Swiss rolls is completely arranged(Refrigerate the left-over chocolate ice cream batter)
Then smooth the cream a little and freeze for one hour to make it set.
For vanilla ice cream
whip half cup of whipping cream until stiff. Then add in 4 tbs of sweetened condense milk and 1tsp of vanilla essence, And fold until combined. Pour the cream into the mold.
(Note: You can also use softened store bought ice cream instead of making homemade no-churn ice cream)
Then pipe the left over chocolate batter on top. And clean with an off-set spatula. And freeze overnight.
Once completely frozen unmolud the SWISS ROLLS BOMB CAKE on to the serving cake stand/platter, let it stand for 5 minute(so we easily cut it-dip your knife in hot water then cut it) then serve.