The ice cream that doesn't melt

Summer is coming to a close, but a recent discovery has brought promise to correcting one of the season's biggest inconveniences – melting ice cream.

Scientists uncovered a naturally occurring protein, called BslA, which significantly slows the rate at which ice cream melts.

"We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers," Professor Cait MacPhee, an experimental biomolecular physicist at the University of Edinburgh, and who led the research said in article to The Telegraph.

The protein works by binding the air, fat and water molecules in the ice cream to form a shield against the heat.

As if you needed another reason to get excited about a melt-resistant treat, the protein is expected to lead to fewer calories and a reduction in saturated fat.

Actually applying the protein to the production of ice cream is still three to five years away, so you'll still need to strategically hold and devour your favorite cone until then.

Read more from the Check Up blog »