Roll out the dough to about 2 mm / .08 in. Let the dough relax in the freezer for 30 minutes. Roll it again to 2 mm / .08 in because it will have relaxed and pulled in. Let it relax in the freezer for 30 minutes.
Combine the sugar and cinnamon thoroughly. Reserve.
Cut the pastry into rectangles 5cm / 2in by 10cm / 4 in. Relax the dough and freeze until firm.
Preheat an oven to 200°C / 392°F.
Place the puff pastry rectangles on a sheet pan lined with silicone paper, and dust them with the sugar and cinnamon mixture using a small sifter, giving them a uniform, thin layer. Cover the arlettes with another sheet of silicone paper, then place an upside-down cooling wire rack on top of the paper.
Bake until golden brown, about 12 minutes.
There will be some leftover puff pastry from cutting the arlettes. Bake them as you would the arlettes. Once they are baked and cool, gently crush them. These pieces will be used to anchor down the ice cream.
Reserve in an airtight container at room temperature for up to 2 days.