1 1/4 cups white frosting
2 tablespoons butter
4 tablespoons milk
4 tablespoons unsweetened pineapple juice
In a medium mold, or in the microwave, whip butter, sugar and white sugar until light. Pour slowly over ice cubes in a single layer, moving them as needed. Frost with butter. Allow to harden. Cut into small squares using a serrated knife or spoon.
In a large bowl, whip milk until soft peaks form. Stir pineapple juice and almond extract into cake mixture and beat until blended. Chill at room temperature.