Why Van Leeuwen Is Betting Big on Full Fat Ice Cream

Summary

Ben Van Leeuwen, founder and CEO of Van Leeuwen Ice Cream, discusses the company's journey from a single truck in 2008 to a national brand with 110 stores and 10,000 grocery locations. He emphasizes an uncompromising commitment to premium ingredients and full-fat recipes, the role of their innovation kitchen, and the challenge of absorbing rising cream and egg costs without sacrificing quality. The company is adding frozen yogurt to meet health demand while remaining confident that full-fat ice cream will outlast food fads.

• Started in 2008 with a used post office truck and $60,000 from friends and family.
• Now has 110 company-owned stores and sells in 10,000 grocery stores nationwide.
• Uses premium ingredients like Alfonso mangoes from India and pistachio from Sicily.
• Opened a Flavor Lab to innovate new flavors and collaborations.
• Saw $2 million in extra cream and egg costs after bird flu and dairy cattle deaths.
• Refused to reformulate, preserving high butterfat and egg content.
• Plans to retrofit stores with a new frozen yogurt product for health-conscious consumers.
• Banking on long-term consumer love for full-fat, high-egg ice cream over diet trends.