In a mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until combined.

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

Transfer to a container and freeze for at least 2 hours.

In a bowl, combine rhubarb, strawberries, and sugar. Let sit for 30 minutes to macerate.

Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together butter and brown sugar until smooth.

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

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 macerated fruit. Place another cookie on top.

Repeat with remaining cookies and filling.