Van Leeuwen produces handcrafted dairy ice cream alongside cashew-based and oat-milk vegan lines, using a short list of high-quality ingredients sourced from artisan producers. The company grew from a shared Brooklyn apartment kitchen to a business with scoop shops, trucks and grocery pint distribution. Today it operates 21 brick-and-mortar scoop shops in New York and Los Angeles, several trucks, and sells pints through over 2,000 wholesale doors including major supermarket chains. Van Leeuwen emphasizes ingredient quality and has developed proprietary vegan formulations (including a seven-flavor oat milk line). The brand reports strong consumer demand and a cult-like following, and leadership says several new products are in development. Management plans to use new capital to open additional scoop shops and expand wholesale distribution. Van Leeuwen produces dairy and vegan ice cream from its Greenpoint, Brooklyn facility, making ice cream from scratch using fresh milk and cream, organic egg yolks and pure cane sugar. The company operates 13 scoop shops and 6 trucks across New York and Los Angeles and sells pints in over 700 retailers, including Whole Foods Market, Fairway Market and Erewhon. Its vegan line, launched in 2014, uses a proprietary blend of cashews, coconuts and cocoa butter and has received critical acclaim. Van Leeuwen sources premium add-ins and ingredients from named purveyors and makes many add-ins in-house. The founders plan to expand retail footprint with three new scoop shops in Soho, Prospect Park and Silver Lake, bringing the total to 16. The company has grown without outside equity until this announcement and emphasizes maintaining product integrity as it scales.

Total raised

$19M

Funding rounds

2

Latest round

Equity

Latest activity

Feb 2020