You can get canned ice apples at asian stores - but that defeats the purpose, being soaked in sugar syrup.
One of the reasons they’re so hard to find is that they are very delicate, have to be dug out of the hard outer shell, and then peeled further to eat. They are highly perishable once dug out of the shell.
There’s a tiny bit of liquid (like fresh coconut water) in each one - the skill of both rounds of peeling is to preserve that.
In India, they’re only available in two short seasons, and with very specific vendors who specialize in the fruit.
I make do with persimmons, which I think taste like chikoo but have a texture approaching tadgola 
