In a mixing bowl, combine heavy cream, whole milk, sugar, and vanilla extract. Stir until sugar is dissolved.

Add pureed strawberries and rhubarb to the mixture and stir well.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Once churned, transfer to a container and freeze until firm.

Preheat the oven to 350°F (175°C).

In a bowl, cream together softened butter and brown sugar.

Add flour, baking soda, and salt. Mix until combined.

Fold in chocolate chips.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until golden brown. Let cool.

Once cookies are cooled, scoop ice cream onto the flat side of one cookie and top with another cookie.

Press gently to create a sandwich. Repeat with remaining cookies and ice cream.

Serve immediately or freeze until ready to serve.