The Scoop: Ice cream that is so delicious, it makes you feel like your entire ice-cream-eating life has been a sham, that Haagen-Dazs is not and has never been the bomb, and no one should ever wait on line at the Brooklyn Ice Cream Company again.

Problem: While some will trek for miles or brave Boerum Hill strollers just for a cone or a pint, others think Blue Marble is too far, or else have never heard of it. The quality of their ingredients — organic, grass-fed milk, fair trade chocolate, local, fresh fruit whenever possible — is also so high, you can convince yourself that a cone counts as your daily servings of fruit and dairy.

Who’s to Blame: Matt White, a fourth generation ice cream and sorbet genius, who makes a Strawberry that actually tastes a little tart (just like in real life!!), a Mocha made with rich cocoa and studded with fat chocolate-covered almonds, and Blackberries and Cream that no one should ever share. And those are just 3 of Blue Marble’s 16 fresh flavors.

Owners Jennie Dundas (left) and Alexis Meisen are also to blame for creating an enviro-friendly ice cream shop — Blue Marble refers to the famous photo of our planet — that appeals to everyone from moms to the checkout girl at Target who spent her lunch break walking down Atlantic for a scoop. But not everyone is so dedicated.

Solution: Taking Blue Marble places — like the Brooklyn Flea beginning on May 11, where they’ll offer a rotating selection of four flavors, and a new branch at 186 Underhill Ave. in Prospect Heights, where they’ll be sharing a space with New York City Explorers (anticipated opening: May 17) Like the original shop, it too will be completely green, down to the clay paint, which artisan Alessandra Nichols will be applying this Saturday from 10-6 for all to watch and learn (call 718-788-7937 to sign up for the workshop).

Bluemarbleicecream.com, 420 Atlantic Ave, 718-858-1100