Actually mastax, you are only half right, applejack is removing the alcohol from hard cider by freezing the water, and pouring out the non frozen alcohol.
Ice cider involves freezing the un-fermented apple juice to a certain point, and, because liquids that are very high in sugar content won't freeze solid at "regular " freezing temperatures, the super concentrated apple juice is then poured off.
Think of sorbet, at regular freezing temperatures, it is not frozen solid. Sorbet is around 30% sugar by weight, and that is why it doesn't freeze solid very easily.