Begin by allowing the vanilla bean ice cream to sit at room temperature for 15-20 minutes until softened.

Scoop about one-third of the ice cream into a container and drizzle in a layer of rhubarb sauce. Repeat layering until all ice cream and sauce are used, then cover and freeze for at least 2 hours.

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add in the whole egg and yolk, beating well.

Gradually mix in the dry ingredients until a sticky dough forms.

Scoop the dough onto a parchment-lined baking sheet, flattening the tops slightly. Freeze for 30 minutes.

Preheat your oven to 350°F (175°C). Bake for 15-16 minutes until edges are golden and centers are slightly soft.

Once cooled, take one cookie and place a scoop of the rhubarb-infused ice cream on top. Press another cookie on top to form a sandwich.

If not serving immediately, return sandwiches to the freezer for 10 minutes.

Serve on a platter and enjoy!