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Melt the cacao butter. Add the milk, cacao butter, oil, vanilla extract, and vanilla bean seeds, if using, to a saucepan. Heat over low-medium heat until the cacao butter has melted.
Whisk together the dry ingredients. In a small bowl, whisk together the sugar, dextrose, lecithin, gums, and salt.
Combine everything. Add the dry ingredient to the pan and heat the mixture to 170°F (75°C), constantly whisking. You must bring the ice cream base to this temperature to activate the locust bean gum.
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.
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.