, the made-from-scratch ice cream brand that originally launched as a truck on the streets of New York City in 2008. Just ten years later, the brand boasts 21 brick-and-mortar stores (including the six new locations) throughout New York City and Los Angles, as well as multiple trucks in both cities.
The six new stores will be located in a 500-square foot space at 120 MacDougal Street in Greenwich Village, in a 700-square-foot space at The Shops at Hudson Yards, in a 500-square-foot space at 432 Third Avenue in Murray Hill, in an 850-square-foot space at 253 Columbus Avenue on the Upper West Side (the second Van Leeuwen outpost in the neighborhood), in a 1,700-square-foot space at 1250 Avenue of the Americas at Rockefeller Center in Midtown and in a 1,000-square-foot space at 550 Vanderbilt Avenue in Prospect Heights.
“The quality of Van Leeuwen’s product is evident in the crowds that can be seen at nearly every location,” says Schultz, who has been named the master broker for Van Leeuwen Ice Cream’s nationwide expansion. “I believe consumers are mindful of choosing a quality product and that is linked to the success of the brand.”
In addition to their classic flavors, Van Leeuwen is known for crafting vegan ice creams in such creative offerings as cookie crumble strawberry jam, honeycomb and Planet Earth (containing spirulina and matcha green tea cake that lend the flavor its blue and green coloring). All of the ice creams are made in Brooklyn’s Greenpoint neighborhood and the classic varieties use only fresh milk and cream, cane sugar and egg yolks. The vegan flavors are made using homemade cashew milk, organic coconut milk, organic extra virgin coconut oil, organic cane sugar, pure cocoa butter and organic carob bean.
Van Leeuwen also enjoys a robust wholesale business, with its ice cream now available in 150 grocery stores. The wholesale team plans on having their product in over 1000 stores nationwide in the coming months.