Ice Cream That Won’t Melt?

Researchers in the U.S. are experimenting with polyphenols—antioxidants naturally found in fruits—to make ice cream more heat-resistant. Inspired by viral Japanese ice pops, they discovered that adding tannic acid to cream can create a gel-like texture that holds its shape for hours without melting into a sticky mess. While this breakthrough could revolutionize summer treats, the altered texture might not appeal to traditional ice cream lovers.