Jane D.
Yelp
We've been big Van Leeuwen fans since it was just a food truck in the West Village, without any brick and mortar locations. That food truck, which we encountered every day on the way home from pre-school, is where we discovered that our then three-year-old preferred Earl Grey and lavender to chocolate or vanilla ice cream, despite some supremely picky eating habits in other domains.
I'm happy to report that all these years later, Van Leeuwen is still serving truly excellent ice cream, made with high quality ingredients. It's a wonderfully traditional, dense, creamy product, beautifully straightforward. Vivid, natural flavors are highlighted on the core menu--though there are now a number of specials where mix-ins share the spotlight. Unlike many ice cream purveyors, even "artisinal" ones, Van Leeuwen uses cream as its primary ingredient, before milk. (Others list milk as the primary ingredient before cream.) Van Leeuwen has a clear advantage in mouthfeel over its competitors as a result.
To date, Van Leeuwen sources our favorite frozen confections on Ice Cream Row, as we've dubbed the stretch of Amsterdam from the upper 70s to mid 80s where ice cream parlors and gelaterias abound. (But we eagerly await the opening of Salt & Straw, a place we've really enjoyed on the West Coast, so we can do some more taste testing!!) Van Leeuwen's ice cream is not as flashy than Ample Hills with its extravagant mix-ins, its presentation not as aesthetic as Amorino's signature rose petal cones, and itsdecor not as elegant as Gentile's. But the ice cream itself? *chef's kiss!*a