In a mixing bowl, combine heavy cream, whole milk, sugar, and vanilla extract. Mix well.

Add pureed strawberries and rhubarb to the mixture and stir until combined.

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

Once churned, transfer to a container and freeze for at least 4 hours.

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.

Take one cookie, add a scoop of ice cream, and top with another cookie.

Repeat until all ice cream and cookies are used.

Serve immediately or freeze for later.