Calling all vegans and the lactose-intolerant: If you’re missing ice cream, you no longer have to settle for sorbet.

Starting mid-February, Vermont-based Ben & Jerry’s will distribute the company’s vegan ice cream line to markets around the country, including those on Long Island that carry the brand.

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More than two years in the making, Ben & Jerry’s vegan ice cream starts with an almond milk base, layered with a decadent array of ingredients — minus honey, eggs or dairy, of course.

Of the four vegan flavors, two are new: Coffee Caramel Fudge and P.B. & Cookies, the latter decked out with chunky peanut butter swirl and pieces of chocolate cookies.

The others are based on best-selling flavors, Chunky Monkey and Chocolate Fudge Brownie. Each classic is about 40 calories less per 1/2 cup serving than the dairy version, with Chunky Monkey clocking in at 260 calories and Chocolate Fudge Brownie tallying 200 calories.

The vegan line has the pedigree a skeptic could hope for, the result of a partnership with Vegan Action, a watchdog for vegans. The brownies for the chocolate fudge brownie, for example, come from the Yonkers-based Greyston Bakery, which provides jobs to low-income residents. And the coffee hails from fair trade sources.

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All Ben & Jerry’s ice creams are GMO-free and packaged in responsibly sourced packaging. Prices will range from $4 to $6 per pint.