Arrange the Swiss roll slices along the sides and bottom of the bowl to cover it completely. Reserve some slices to use as a top layer. Fill half of the bowl with vanilla ice cream and the other half with hazelnut ice cream.

Cover the top with the reserved Swiss roll slices, wrap with plastic wrap, and freeze for at least 6 hours.

When ready to serve, remove the zuccotto from the freezer about 30 minutes in advance. Invert it onto a serving plate, remove the plastic wrap, and let it sit at room temperature for about 19 minutes before serving.