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Melt the cacao butter and chocolate. Add the milk, cacao butter, oil, dark chocolate, and vanilla extract, if using, to a saucepan. Heat over low-medium, whisking constantly, until the cacao butter and chocolate have melted.
Whisk together the dry ingredients. In a small bowl, whisk together the dextrose, sugar, cacao powder, lecithin, gums, and salt.
Combine everything. Add the dry ingredient to the saucepan and heat the mixture to 170°F (75°C), constantly whisking. You need to bring the ice cream base to this temperature to activate the locust bean gum. Remove from the heat and let it cool for about 10 minutes.
Blend. Transfer to a high-speed blender and blend for 5-10 seconds. This will help emulsify everything.
Chill. Finally, transfer the ice cream base to a large bowl and chill in the refrigerator overnight or for at least 8 hours.
Turn on your ice cream maker and slowly pour in the chilled ice cream mixture. Churn on low speed (I used the Kitchenaid attachment on speed 1) for 20-25 minutes or until it looks like fluffy soft-serve ice cream.
Transfer to a freezer-safe container and freeze for at least 6 hours before enjoying! The ice cream will keep for up to 3 months in the refrigerator.