In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream.

Divide into four portions. Cover and refrigerate 2 hours.

On a lightly-floured surface, roll each portion to 1/8 inch thickness. With a fluted pastry-cutter, cut into 2 inch squares.

Place about 1/2 teaspoon filling in the center of each.

Overlap two opposite corners of dough over filling and seal. Sprinkle lightly with sugar.

Place on ungreased baking sheets. Bake at 350° F 10-12 minutes or until corners are light brown. Cool on wire racks.