Place your molds on a non-stick baking sheet. Push one cookie into each mold, sugar side down. Top with ice cream and compote, about ⅔ ice cream to ⅓ compote. Fill to the top of the mold. Freeze for 10 minutes, if the filling has condensed add a couple spoonfuls of ice cream until the filling reaches the top of the mold. Place second cookie on top, sugar side up, and freeze until hardened, about 30 minutes. Turn mold upside down and push sandwiches out from the bottom cookie. Store in freezer, makes about 6 ice cream sandwiches.
Recipe by oh honey bakes at https://ohhoneybakes.com/strawberry-rhubarb-shortbread-ice-cream-sandwiches/