A team of scientists in the U.K. may have finally put an end to the particular frenzy that is trying to eat your ice cream before it melts on a hot day. Researchers from universities in Edinburgh and Dundee have discovered a naturally occurring protein that could slow ice cream's melting process, ensuring a longer lasting freeze and preventing ice crystals from wrecking ice cream's texture.
"The protein binds together the air, fat, and water in ice cream, creating a super-smooth consistency," the scientists said in a statement from the University of Edinburgh. While the slow-melting product will eventually melt, scientists say that the addition of the protein will keep it stable for longer, giving us all more time to actually savor that cone before it's reduced to a soupy mound.
It gets better: The new development could also enable the production of ice cream that has less saturated fat and fewer calories. Because the new protein would simply be replacing the ice cream's fat molecules, scientists predict that it "shouldn't taste any different," the BBC reports.
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But don't start screaming for ice cream just yet. The new and improved ice cream product won't hit shelves for at least another three to five years.
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