Japanese scientists says they've perfected ice cream that doesn't melt.
Researchers at Kanazawa University claim they've found a way to maintain the shape of ice cream simply by increasing its melting point. The "Hindustan Times" reports the newly developed ice cream can last three hours at room temperature with hardly a drip. The key is a polyphenol liquid extracted from strawberries.
The team says ice cream with this liquid keeps its shape and is hard to melt. The weather-resistant ice cream comes in different flavors, including chocolate, vanilla and strawberry.