what craig, lp, and taxy were saying (you have to read between the lines) is that the whole idea of making ice cream is that it needs to be stirred as it freezes. ice crystals form as the liquid freezes, but if you constantly stir it while it freezes it breaks them up, making them smaller and smaller thus creating a smooth, frozen-but-creamy dessert.
if you control the thaw to just soft but not too melted, you may be able to pull off what you are suggesting. or you may end up with some nasty tasting freezer burnt stuff.
let us know how it goes.
A true lover of nature does not despair now that his mistress has turned a colder cheek.