Van Leeuwen Honeycomb French Ice Cream
Summary
Van Leeuwen Honeycomb French Ice Cream scores 75/100. Nine recognizable ingredients — cream, milk, cane sugar, egg yolks, tapioca syrup, coconut oil, vanilla extract, sea salt, and baking soda. No gums, no emulsifiers, no seed oils, no artificial flavors, no natural flavors — uses real vanilla extract. A proper French custard base with egg yolks. However, uses refined cane sugar as the primary sweetener plus tapioca syrup as a secondary sweetener, and 23g added sugars per serving (46% DV) is very high. Cleaner than mass-market ice cream but not in the same tier as honey-sweetened alternatives.
At a glance
Key ingredients 7
Egg YolksVery Good
Traditional French custard base providing natural emulsification, choline, and fat-soluble vitamins.
See more about Egg Yolks →Cream & MilkGood
Real dairy base for a French-style custard ice cream.
See more about Cream & Milk →Vanilla ExtractGood
Real vanilla extract instead of synthetic vanillin or 'natural flavors.'
See more about Vanilla Extract →Coconut OilNeutral
Stable saturated fat used for honeycomb texture. Not a seed oil but adds calories.
See more about Coconut Oil →Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
See more about Sea Salt →Cane SugarBad
Refined sweetener. Primary sugar source contributing to 23g added sugars per serving (46% DV).
See more about Cane Sugar →Tapioca SyrupBad
Secondary sweetener derived from cassava starch. Additional sugar on top of cane sugar.
See more about Tapioca Syrup →Processing
Processed Foods
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