Van Leeuwen Ice Cream

Van Leeuwen started out on the streets of New York City in a yellow truck in 2008 before expanding nationwide. Its recipes center on simple, recognizable components across two distinct tracks. The dairy scoops use extra egg yolks for a rich French style, while the vegan lineup relies on a base of cashews, coconut milk, and cocoa butter rounded out with organic coconut oil and cane sugar. Along with standard scoops, the counter turns out milkshakes, sundaes, and housemade waffle bowls.