Van Leeuwen Artisan Ice Cream by Laura O'Neill and Ben Van Leeuwen and Peter Van Leeuwen and Olga Massov

  • Chocolate ice cream (page 17)

    from Van Leeuwen Artisan Ice Cream Van Leeuwen Artisan Ice Cream by Laura O'Neill and Ben Van Leeuwen and Peter Van Leeuwen and Olga Massov

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Notes about Recipes in this book

  • Mocha almond ice cream

    • bwhip on May 17, 2020

      Fantastic ice cream. The combination of coffee and chocolate (mocha) is one of my favorites, and this recipe nails it. I didn’t use the fudge as I’d made some of David Leibovitz’ chocolate sauce for my wife, so I used some of that for the swirl and it worked great.

  • Vanilla ice cream

    • Baxter850 on April 26, 2025

      Made to go with blackberry cobbler for Easter. Cooked the custard too hot over the double boiler. Had an egg custard taste. Still tasty but not want I want from vanilla ice cream. 8 eggs may be too many.

  • Strawberry ice cream

    • danielh7645 on October 06, 2015

      Amazing flavour - very natural fresh strawberry taste

    • Baxter850 on July 18, 2025

      Took a long time to set in freezer. Make the day/night before next time. Could use a pinch of salt to make the flavors pop. Good natural flavor but I still wanted a little something more.

    • JuneHawk on June 02, 2026

      I used very ripe, freshly picked strawberries and the flavor was excellent. I did add a pinch of salt since the recipe didn't call for any.

  • Blueberry ice cream

    • Penchantforproduce on October 12, 2015

      My husband and I both found this to be too rich (for the record we both like high fat content ice cream like haagen-dazs) and the blueberry flavor was really dominated by the cream and didnt shine through.

    • jdjd99 on September 04, 2023

      Probably one of the most delicious ice creams I have ever had. Don’t know why blueberry isn’t at every ice cream shop. I used frozen wild blueberries, and my final compote volume was definitely less than 2 cups, but the blueberry flavor was still prominent.

  • Passion fruit ice cream

    • JuneHawk on October 21, 2024

      Good flavor and consistency. A bit more tart than I'd like (and I like tart!), but that may have more to do with the passion fruit puree I used. I can't remember which ones the book recommends but I used the brand Les vergers Boiron. Maybe I'll add a bit more sugar next time.

  • Pistachio ice cream

    • Astrid5555 on September 06, 2015

      Not the pronounced pistachio flavor I was hoping for but probably rather due to my pistachio paste than the recipe itself. Added roasted pistachios to make up for the subtle pistachio flavor. Time-consuming process like any other egg yolk custard ice cream recipe.

    • Churchim808 on March 05, 2025

      This was pretty good and came out bright green. A big hit with my pistachio loving boyfriend (at the time)

  • Sour cream with blueberry swirl ice cream

    • BeckyLeJ on October 22, 2017

      This was so rich and creamy! It was a hit!

  • Heritage palm sugar ice cream

    • meggan on September 19, 2019

      Listen - I am proud of myself when I can make any kind of ice cream that doesn't turn out with a texture like dirty roadside snow so I'm not setting a high bar but I felt like a professional when I made this. So subtle, so creamy, so coconutty. I did have to use some coconut palm sugar when I ran out of regular palm sugar so yours might not be as coconut flavored. Don't be sad, it will still be good.

  • Ceylon cinnamon ice cream

    • JuneHawk on April 08, 2023

      This is delicious. It has a great subtle cinnamon taste that you can't get from cassia. It doesn't taste like you're eating a cold Red Hot, and that's a good thing. I didn't have ground Ceylon cinnamon so I grounded Ceylon cinnamon sticks I had.

  • Vegan chocolate ice cream

    • bellatavia on October 05, 2016

      Very easy to make, and very chocolately. This recipe will improve with the quality of the chocolate you use.

  • Vegan roasted banana ice cream

    • bellatavia on September 06, 2016

      I have never eaten vegan ice cream before, so I wasn't sure if this was a good example within the genre. Vegan ice cream eaters assured me it was! It has a very strong banana taste. The walnuts definitely temper that. I might include vanilla if I ever made this again to decrease the Banana Factor even more. In any case, I'm glad I tried this and confidently will try other VL vegan recipes for my vegan friends in the future.

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Reviews about this book

  • ISBN 10 0062329588
  • ISBN 13 9780062329585
  • Linked ISBNs
  • Published Jun 16 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium.

The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available.

Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.

Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime - The Van Leeuwen Ice Cream Book shows you how.

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