Iconic ice cream brand Ben & Jerry’s expanded its line of almond milk-based non-dairy ice cream with two new flavors today. Chocolate Chip Cookie Dough features vanilla ice cream dotted with gobs of chocolate chip cookie dough and fudge flakes, while Chocolate Caramel Cluster features chocolate ice cream loaded with peanuts, fudge chunks, and salted caramel swirls. In 2016, the company first debuted four vegan flavors (PB & Cookies, Coffee Caramel Fudge, Chocolate Fudge Brownie, and Chunky Monkey) and has expanded the line, which now amounts to 11 vegan-friendly pints, every year since. At the core, Ben & Jerry’s is a company focused on sustainability and ethical practices and new CEO Matthew McCarthy believes its non-dairy products are in line with the company ethos. “As a dairy company, we know that the majority of our carbon footprint comes from the milk and crops that we use,” McCarthy told VegNews. “Our goal is to reduce our carbon by 40 percent per pint container by 2025, and 80 percent per pint container by 2050. We anticipate there will be much innovation, including the expansion of our non-dairy line, between now and 2050, that will help us accelerate our carbon reduction.” Ben & Jerry’s is keeping a close eye on the vegan competition, identifying So Delicious as its top competition and Halo Top—which now offers 17 vegan flavors—as a close second. McCarthy expressed hope for the future of the non-dairy line and its growth. “We believe our non-dairy Chocolate Chip Cookie Dough is a faithful recreation of the original fan favorite—with everything but the cow,” McCarthy said. “Chocolate Chip Cookie Dough is our number one fan favorite globally, and as of February 12, everyone will be able to enjoy it.” In addition to expanding its vegan pint line, Ben & Jerry’s plans to debut “outside of the pint” non-dairy products by the end of 2019.