Scientists Are Making Melt-Resistant Ice Cream

Scientists are developing ice cream that won’t melt as quickly…and it could be healthier for you, too. Researchers Dr. Robin Zuluaga Gallego and Jorge A. Velásquez replaced the fat in ice cream with fibers from banana plants to create a summer treat that stays intact longer. The shelf life of this ice cream was longer and the texture wasn’t negatively impacted. “This would allow for a more relaxing and enjoyable experience with the food, especially in warm weather,” Dr. Gallego said. On average, each American eats 23 pounds of ice cream every year. (Study Finds)