You'll need to let the keg thaw for two days, it should be done by now if you took it out of your cooler or shut it off, out is better as the insulation will keep the cold in.
Vent the pressure and agitate to ensure that all the beer is thawed, re-pressurize to proper balance and set the keg to sit very still and get back down to temp and settle. This should take about two days. At this point you will need to reduce your drive pressure to a couple psi and slowly blow out whatever proteins dropped out of solution due to the freeze and settled at the base of the keg, pour slowly until the line runs clear - preferably do this with a standard faucet... Your Guinness may have more clarity than it did before, though I can't predict the effect on that particular beer because I've never frozen a keg of Guinness before.
Then you can increase your drive pressure, put your stout faucet back on and and hopefully start pouring proper pints!
Good luck!
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