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Preheat the oven to 350°F. Line 9x13 tin with parchment paper, using binder clips to keep the parchment in place.
In a medium bowl, whisk together the flour, baking powder and salt until evenly combined. Set aside.
In a large bowl, whisk together the melted and cooled butter, granulated sugar and brown sugar until well combined.
Whisk in the eggs, vanilla extract, and almond extract.
Switch to a spatula and fold in the flour mixture until there are only a few streaks of flour left. Add the sprinkles and fold just until they’re spread evenly throughout the batter.
Spread the batter in your prepped 9x13 tin. Sprinkle extra sprinkles on top.
Bake for 22-27 minutes, until the edges are golden and a knife stuck in the middle comes out clean or with some moist crumbs attached.
Let the blondies cool completely, then cover with plastic wrap and place in the fridge for at least an hour before assembling the sandwiches.
Use the parchment paper to lift the blondies out of the tin. Cut into circles or squares for sandwiches.
Add a scoop of ice cream on top of the blondie and gently press another blondie on top.
Wrap in plastic wrap and put in the freezer. Repeat with remaining blondies.
Let the sandwiches freeze completely, 1-2 hours. Roll in crushed potato chips and enjoy!