Blend the matcha. Add the matcha powder and 170ml of the milk to a blender. Blend until fully combined and smooth. Set aside.

Melt the cacao butter. Add the rest of the milk (500ml), cacao butter, oil, and vanilla extract, if using, to a saucepan. Heat over low-medium heat until the cacao butter has melted.

Mix the dry ingredients and add to the milk. Whisk together the sugar, dextrose, lecithin, gums, and salt in a small bowl. Slowly add the dry ingredients to the warm milk as you whisk. Give it a good stir until fully combined.

Heat. Next, to activate the locust bean gum, bring the ice cream base to about 170°F (75°C), constantly whisking. I recommend using a candy thermometer for this step. Once it has reached that temperature, remove it from heat.

Stir in the matcha. Add the matcha milk to the saucepan and whisk to combine. To prevent any clumps, you can pour it through a fine-sieve mesh.

Blend. Transfer to a blender and blend for about 30 seconds. This step will help emulsify everything.

Chill. Transfer the ice cream base to a large bowl and cover with plastic wrap touching the top (to prevent a crust from forming). Chill overnight in the refrigerator.

Turn on your ice cream maker and slowly pour in the chilled ice cream base. Churn on low speed (If using the Kitchenaid attachment, use speed 1) for 20-25 minutes or until it looks like soft-serve ice cream.

Transfer to a freezer-safe container and freeze for at least 6 hours before enjoying!