1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 large egg
3 cups caramel swirl ice cream, such as Dreyer's Grand Caramel Delight, slightly softened
18 ounces salted roasted pecans, coarsely chopped
To assemble the cookies without pint-size paper containers, place 6 completely cooled cookies upside-down on a clean, dry work surface. Working quickly, scoop about 1/2 cup of slightly softened ice cream onto each cookie and, with a spatula or kitchen knife, spread the ice cream to the edges of the cookies. Cover each with a right-side up cookie and press down to form a sandwich. Roll in the nuts.
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