![]() ![]() He added: "We are 17-19% butterfat depending on the flavor, which is two to three points higher than Häagen-Dazs and Ben & Jerry’s, and we use a lot of egg yolk to give a chewiness and thickness to our ice cream. “If I’m going to eat ice cream I want 18% butterfat* with lots of chocolate chips. I feel like, if we’re going to do it, let’s go all the way. If you want to be really healthy, just eat less ice cream… or eat lentil soup. “ Ice cream is not 'better for you.' I don’t even understand the concept. Ice cream – or at least the kind its founders have poured their blood, sweat and tears into over the last 13 years – is a gastronomic delight made out of milk, cream, cane sugar, and egg yolks, not something you should be eating a bucket of every night, suggested Van Leeuwen. “ We got into dairy-free almost from the beginning, and now we’re close to 50% vegan in our scoop shops,” Ben Van Leeuwen (CEO) told FoodNavigator-USA.īut the brand – which now operates 23 scoop shops and supplies around 3,000 grocery stores - has not joined the arms race to create a product with 200 calories a pint. Emulsifiers, stabilizers, hydrocolloidsĪmidst all the noise, Brooklyn-based Van Leeuwen Ice Cream – which launched out of a truck in New York City in 2008 and has since developed a cult following with its high butterfat, artisanal pints and minimalist branding – has largely stuck to its knitting over the years, although founders Ben and Pete Van Leeuwen and Laura O'Neill saw an opportunity in plant-based from the get-go.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation. ![]()
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