Cut the marzipan into pieces, heat the cream and milk in a pan, simmer until the marzipan has melted.
Mix half of the liquid with the poppy seeds.
To freeze the marzipan cubes
Pour both mixtures into ice cube trays, leave to cool, freeze for at least 8 hrs.
Loosen the marzipan cubes from the ice cube tray and empty onto a small tray lined with baking paper, freeze for a further 30 mins.
Melt the cake icing and pour into a bowl. Using a toothpick, quickly dip each marzipan cube into the cake icing, return immediately to the baking paper and freeze for at least another 30 mins.