Van Leeuwen Artisan Ice Cream was launched in spring of 2008 with the intent to make the best possible ice cream. This ice cream shop uses traditional methods as well as the best ingredients from small producers locally and around the world. Van Leeuwen is proud of the fact that their ice creams are always free of stabilizers, fillers, gums and corn syrups and they meticulously source our ingredients, never comprising quality or then integrity of anything they make or serve.
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Van Leeuwen Artisan Ice Cream was launched in spring of 2008 by Ben Van Leeuwen, Laura O'Neill and Pete Van Leeuwen.

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All Van Leeuwen ice creams are made using only fresh milk and cream, cane sugar and egg yolks.

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Ben Van Leeuwen enjoying a house made waffle outside of their East Village Store.

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Freezing a batch of strawberry ice cream.

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Van Leeuwen ice creams are 22% butterfat and about 40% less sugar than most super premium ice creams.

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Pete, Laura and Ben outside of their Boerum Hill store.

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Van Leeuwen started with two yellow scoop trucks in Manhattan and have now grown to six trucks and three stores, serving an extensive selection of ice creams, coffee and house made pastries.

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Stabilizers and fillers have become the norm in ice cream making, but not for Van Leeuwen. They produce simple, rich ice cream bases using some of the best fruits, nuts, spices and chocolates.

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