The only thing worse than realizing you’ve finished your ice cream cone on a really hot day is realizing that it has leaked out of that waffle cone all over your hand.
Luckily, Japan’s Biotherapy Development Research Center Co. knows that the problem is real and has developed a solution. And like a lot of wonderful ideas, it came to the researchers as a happy accident.
While researching uses for a polyphenol liquid extracted from strawberries, a pastry chef at the company had difficulties making a dessert — every time the liquid came into contact with dairy cream, the mixture solidified instantly. That’s when the researchers had a brilliant idea: They could use the polyphenol liquid to make frozen treats like ice cream and popsicles last longer!
"Polyphenol liquid has properties to make it difficult for water and oil to separate,” Tomihisa Ota, a professor emeritus of pharmacy at Kanazawa University who helped to develop the no-melt popsicles, told The Asahi Shimbun . “So a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt.”
The company has released frozen dairy treats — dubbed Kanazawa Ice — to the public, and a report by SoraNews recorded that they retain their original shape in the sun for up to 3 hours. Even if you’re a slow eater, that’s practically a lifetime!
Although the ice cream is being manufactured and sold around Japan, there is no word on when it will reach the U.S.
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