combine non dairy whipping cream, instant vanilla pudding mix and coffee creamer in the bowl of electric mixer. whip 5 min until peaks form. line a jelly roll pan with parchment paper.spread ice cream evenly over prepared sheet. freeze about 1 hour

whip strawberry and mango sorbet separately until spreading consistency. remove vanilla ice cream from freezer. place long side of cookie sheet facing you. smooth the strawberry ice cream evenly over half the vanilla ice cream, the long way. similarly, spread the mango ice cream over the rest of the vanilla ice cream. freeze about 2 hour

while roll is freezing, place defrosted strawberry, jello, vanilla sugar and whipping cream in a large bowl. puree with hand blender until smooth, set aside

when sorbet is frozen slowly roll the roll the long way, taking off baking paper as you roll

to serve pour 2 tablespoons strawberry sauce on dessert plate and place 1 slice of ice cream roll over sauce