In food processor, pulse graham crackers into fine crumbs. Add melted butter and pulse a few times to combine into a texture that resembles wet sand.

Open popsicle molds and divide the graham cracker mixture between them, pressing crumbs into four bottom sections of the molds. Place in the freezer to firm up, about 30 minutes.

Place ice cream on the counter to soften 5 to 10 minutes, until very soft but not liquid.

Fill ice cream molds with ice cream and return to the freezer overnight or for at least 5 hours.

In microwave-safe bowl, melt chocolate in 10-second intervals, stirring between each interval. Stir in coconut oil.

Pop the popsicles out of the molds and drizzle with chocolate mixture. Wait a few seconds for chocolate to harden, then enjoy.