Van Leeuwen Artisan Ice Cream launched in the spring of 2008 by Ben Van Leeuwen, wife Laura O’Neill and brother Pete Van Leeuwen. They have a simple method that makes their ice cream undeniably delicious: using only local, hormone and antibiotic-free milk and cream and other preservative-free ingredients from around the globe.
Their method seems to be working. The eighteen percent butterfat ice cream sweetened with cane sugar instead of corn syrup? Check. The pistachio nuts harvested from a slow-food farm in Sicily and the hazelnuts from Piedmont? Done and done. Even all of their toppings are homemade and organic. The result is a dense and creamy treat (you must try the vanilla). It’s no wonder they can be found in specialty food stores, including Whole Foods, all over New York only a year after their start-up date.
The Van Leeuwen’s are as insistent on fresh, pure and simple ingredients as they are on their low-impact on the environment. All of their cups, napkins and spoons are made from sugar cane or corn husks and are biodegradable. One percent of all profits go to Wildlife Direct, a grassroots org that aims to protect endangered species in the Congo.
The charming Van Leeuwen trucks can be found at the following locations:
Greene and Prince Streets, 12-7 P.M.
University and East 12th, 8-11 P.M.
Read more about them here and in true New York City street-food fashion, you can also follow them on twitter to make sure you get the scoop.
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