Hmmmm..... an interesting predicament.
Your idea of re-priming and rebottling might work, but if it froze completely solid, I think there is a good possibility that the yeast are no longer alive.
One thing that might work would be to defrost the bottles and collect all of the remaining liquid in your fermenter, add a bit of dry extract (about what you would use to prime the whole batch) and pitch some new yeast in. Get the yeast somewhat mixed through and re-bottle, with no further priming sugar. The yeast should eat up the extract and re-carbonate the bottles.
Now for the bad news,
All of this handling is going to give you issues with oxidation. If you're careful to pour smoothly back into the bucket and gently mix, it might not be so bad. Infection is something else you need to worry about. While you wait for them to defrost, I assume there will be melting beer on the outside of the bottles, good food for all of those nasty bacteria and such that want to eat your brew.
The freezing probably did change the character of your beer, but as far as i know, when commercial guys do ice brewing they don't let the whole batch freeze, they get it slushy and remove some of the ice crystals. Since you aren't necessarily removing anything since the entire volume froze, the brew might still be somewhat similar to what you intended it to taste like.
I wouldn't give up totally and throw it out just yet. Maybe someone else will have a better suggestion?
One good thing did come out of this: Now you know you're equipped to brew an eisbock.
