Preheat the oven to 340°F/170°C.
In a food processor, process the flour and butter for only five seconds.
Add the soft ice cream and process in short pulses just until a dough is formed.
Divide the dough into two equal parts and roll each part on a lightly floured surface into a rectangle.
Spread filling out in an even layer and roll each part into a log.
Gently pinch the ends of the roll for sealing and transfer to a pan lined with baking paper (place the logs with the stitchless side up).
Using a knife, mark slots on each log, a gap of 0.8- inch (2 cm) separating each slot. This step makes cutting the cookies after baking very easy. Just make slight indentations, don't cut into it, or the spread will come through when baking.
Bake for about 30-35 minutes until golden. Cool completely. Slice into cookies and garnish heavily with powdered sugar.