Preheat oven to 350°F. Spray a 10 x 15-inch jelly-roll pan with non-stick spray and line it with parchment paper. 

Sift the flour, cocoa, espresso powder, baking powder, baking soda, and salt into a bowl and set aside. 

In a separate bowl,  combine the eggs and sugar. Whip on medium high speed until nearly tripled in volume (about 5 to 8 minutes). The mixture will turn light yellow and get thick. (see notes)

Turn the mixer to low and beat in the oil, milk, and vanilla.

Sift half of the flour mixture over the batter. Use a wide spatula to fold the flour in gently. Sift the other half of the flour over the batter and gently fold it in. Spread the batter into the jelly roll pan 

Bake for 12 to 15 minutes or until the surface springs back when touched. 

Remove from the oven and slide a knife around the edge of the cake pan to loosen the cake from the sides of the pan. 

Sift the cocoa powder over the top of the cake while it is still warm then lay a kitchen towel over the cake. 

Place a baking sheet or cutting board over the towel and flip the cake over so it is on top of the kitchen towel. Lift the cake pan off. 

Remove the parchment paper and dust cocoa powder on the top of the cake.

Roll the cake while it is still warm. Starting at the short end of the cake, roll the cake into the towel jelly-roll style. Cool on a wire rack.

Have 1 sheet of parchment paper and 1 sheet of aluminum foil ready. Set aside until you finish rolling the ice cream inside the cake.

Remove the ice cream from its carton and place it in a large bowl.  Break it up, stirring until it has become slightly softened.

Gently unroll the cake and spoon the ice cream onto the cake, spreading in a thick even layer to within 1-inch from the far end. 

Begin rolling the cake over the filling. Use the towel to lift and support the cake as you roll but make sure you do not roll the towel inside the cake.

As you roll, the ice cream will probably ooze out the sides which is okay as it will get trimmed later.  As you get closer to the end of the roll the ice cream will get pushed to the uncovered section on the end.  

Gently lift the filled cake roll and place onto the parchment paper, with the cake seam down.  Roll it first in the parchment paper, then again in the foil, twisting the ends of the foil.  

Place the roll into the freezer, seam side down and freeze overnight.  

Add the cream and syrup to a small saucepan set over medium heat and stir to combine.  When the cream mixture is hot, but not boiling, remove from the heat and add the chopped chocolate.  Let the mixture sit for 5 minutes to melt the chocolate.  

Remove the cover and stir with a spoon or rubber spatula until the melted chocolate is completely incorporated. Do not use a whisk.

Transfer the ice cream cake roll from the freezer and remove the paper and foil. With a serrated knife, trim off 1/2-inch from each end of the roll, (this is the chefs treat).  Place the roll on a wire rack set over a sheet of parchment paper.  

Pour the ganache over the top of the cake roll allowing it to gently drizzle down the sides. 

Sprinkle the top of the roll with the chopped pistachios.

Place the cake roll back in the freezer until the glaze is firm, about 1 hour.