Yeah go for. I know someone who freezes apples on purpose and presses them and ferments them into cider and the result it excellent, its the same idea as ice wine. He is freezing them and not pressing them months later but I can' really see it being any different at all. 
 
The only downside is the energy and time cost. The plus sides are that usually you don't have to scrat (mill the fruit to small pieces) and any undeveloped sugars like starches are broken down with the freeze /thaw. This really makes for a much higher quality juice which ferments better and just has a much cleaner flavour after fermentation, hence why its done at all.