MyTastr

Best specialty pints (pistachio & more), according to chefs

Three picks, each tied to a named taster and a public source — from Paola Velez, Rob Rubba, Jean-Baptiste Scordel, Jacob Siwak and 3 more. Recommendations come from foodandwine.com, eatthis.com and thekitchn.com.

Freezer · The ranking

  1. 1
    Top pick

    Van Leeuwen Sicilian Pistachio

    Chosen by
    Also chosen by
    Velez’s favorite after years of collecting pistachio pints; “Sicilian pistachios are the gold standard” (Rubba). Also Greg Rales (Red Gate Bakery) and Jean-Baptiste Scordel’s pick.
    Where to buy · Amazon ↗Instacart ↗Source: foodandwine.com ↗
  2. 2

    Jeni’s Brown Butter Almond Brittle

    Chosen by
    Also chosen by
    Siwak orders pints every couple of months: “salty, savory, and sweet, and the little brittle bits churned in give it the perfect texture”; it inspired a dessert on his menu. Vanderbeeken: “the brown butter adds a depth that’s almost savory.”
    Where to buy · jenis.com ↗Instacart ↗Source: thekitchn.com ↗
  3. 3

    Van Leeuwen Black Cherry Chip

    Chosen by
    “Cherry ice cream is never anyone’s first choice, but always the best choice” (English). Yu: a “little more fancy” Cherry Garcia.
    Where to buy · Amazon ↗Instacart ↗Source: foodandwine.com ↗

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Questions, answered

What is the best specialty pints (pistachio & more), according to chefs?
MyTastr’s top pick is Van Leeuwen Sicilian Pistachio, chosen by Paola Velez, Rob Rubba (F&W Best New Chefs). Velez’s favorite after years of collecting pistachio pints; “Sicilian pistachios are the gold standard” (Rubba). Also Greg Rales (Red Gate Bakery) and Jean-Baptiste Scordel’s pick. Source: foodandwine.com ↗
What are the other top picks for specialty pints (pistachio & more)?
No. 2 is Jeni’s Brown Butter Almond Brittle, chosen by Jacob Siwak (Forsythia, NYC). No. 3 is Van Leeuwen Black Cherry Chip, chosen by Kelly English; Justin Yu (F&W Best New Chefs). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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