Personally, I hate iced lattes like this. It makes the ice melt and has a weird sensation between hot and cold. And this would probably be the drink I'd hate to make, so time consuming. What I find best for making a more "foamy" iced latte is to put a less than usual amount of milk in a shaker with ice and shake like crazy, forcing air into the milk making it foam up.
Why is it so good when a cappuccine or hot latte has stretched milk and foam on top, but then we do not stretch our cold lattes? .........I am going to play with this - I have been inspired.