Grind grahams in food processor until fine. Add powdered sugar and process to combine. Place in small bowl. Melt coconut oil; stir in vegetable oil. Pour into graham mix and stir to combine. Store in refrigerator until ready to use.

Heat milk, cream, honey and sugar in saucepan on medium heat just to simmer. Remove from heat. Whisk combined dextrose powder, nonfat dry milk and ice cream stabilizer into hot milk mixture until dissolved. Heat to 165 F. Stir in 2 oz. of the graham crackers; Let stand 10 min.

Place mixture into blender container and process on High for 30 seconds. Strain mixture into bowl. Refrigerate until cold.

Freeze mixture in ice cream maker according to manufacturer's directions.

Using 5 oz. of the Variegate, place 1 layer of ice cream in a container; top with a thin layer of the variegate. Repeat until all of the ice cream and Variegate have been used. Freeze several hours or overnight.

Scoop 7 oz. of the ice cream mixture into serving bowl. Break one Honey Graham into 4 pieces. Place 2 pieces on sides of scoop. Crumble remaining 2 pieces over top of ice cream. Serve immediately.