Ice cream melts. It is a sticky, messy, fundamental truth of our universe. Gravity makes things fall. Water is wet. Ice cream melts.
In fact, ice cream melting is so hard-wired into us that we’d completely freak out if, say, an ice cream sandwich *hypothetically* spent days outside in the summer sun and still didn’t melt. (Seriously though, WTF was up with those ice cream sandwiches? It is U-N-N-A-T-U-R-A-L.)
But now our whole world has flipped upside down, thanks to the revelation that Japanese scientists have developed an ice cream that legitimately doesn’t melt.
Yes, really. LOOK AT IT:
So how was it created? Like most great inventions, sort of by accident. The Daily Mail reports that in the wake of Japan’s 2011 earthquake and tsunami, strawberry farmers in the affected regions found that their crops had been destroyed and misshapen by the natural disaster. In an attempt to find a use for the damaged berries, a pastry chef hired by the Biotherapy Development Research Center Co., in Kanazawa discovered that the polyphenol liquid contained in strawberries solidified instantly when it came in contact with dairy cream. From there, researchers realized that polyphenol makes it difficult for water and oil to separate, meaning that it could theoretically be used to create a frozen dairy popsicle able to retain its shape at higher temperatures.
And as fate would have it, they were right.
Stores began selling the ice cream, known as Kanazawa Ice, in Kanazawa where the discovery was initially made, but have recently begun selling it in Tokyo and Osaka as well. The treats are available in vanilla, chocolate, mango, matcha, and strawberry (of course) flavors, and all are equally capable of holding up under heat. One report even claims the ice cream held its shape under the heat of a hair dryer.
Yes, ice cream that won't melt under a hair dryer.
Leftover ice cream sandwiches can’t beat that.
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