Preheat the oven to 350 degrees, and generously grease a half sheet pan, lining with parchment paper and set the pan aside. In a large bowl, whisk together the melted butter, brown sugar, and regular sugar until smooth. Whisk in the eggs, milk, and vanilla extract until the mixture is smooth.

Add the flour, cinnamon, ginger salt, and cloves to the mixture, and stir until combined.

Spread evenly in your prepared pan. This may take some working as you want a fairly thin layer of batter across a half-sheet pan.

Optionally, sprinkle some flakey salt on top as well. Bake for 28-30 minutes, or until a toothpick inserting about 2 inches from the edge of the pan comes out clean. Cool completely before continuing.

Pull out your vanilla ice cream to soften slightly as you prep the blondies. Carefully flip the blondies out onto a large cutting board, keeping the blondies in one large sheet. Line another smaller pan with plastic wrap that has enough overhang to wrap the sandwiches once filled. Use a sharp knife to carefully trim off the edges of the blondies so you have straight edges across the entire slab (you can snack on these bits!). Then slice the blondie slab in half width-wise so you have two large rectangles.

Place one rectangle onto your second sheet pan lined with plastic wrap. Gently spread your vanilla ice cream over the top, creating a thick layer. You want the ice cream to be soft enough to spread around, but still frozen enough that it doesn't completely melt out of the edges. Use the entire quart to make a thick layer. Gently place the second rectangle of blondie on top, and wrap the entire thing tightly in plastic wrap. Freeze the sandwiches at this stage until completely frozen, about 2-3 hours minimum.

After the bars are completely frozen, remove from the freezer and plastic wrap. Using a sharp knife, slice the sandwiches into 12 rectangles, or 24 smaller squares. Optionally dip each sandwich into sprinkles to coat one edge, and serve or freeze until ready to enjoy!