Grease 2 9-inch pie pans well. Blend chocolate cake mix, water, vegetable oil and ¾ cup chcolate icing. Beat with electric mixer for 2 minutes on high. Spread half into each pie pan (do not spread up the sides). Bake 25-30 minutes. Do not overbake. Shells will sink. Cool completely.
Reserve remaining icing for pies.
Soften ice cream and blend until smooth. Spread half the ice cream in each leaving ½-inch rim. Heat remaining frosting and swirl into ice cream with a spoon. Put in freezer to harden.
Makes 2 9-inch pies.
Recipe by white plate blank slate at https://whiteplateblankslate.com/triple-chocolate-ice-cream-pie/