August 4, 2025 — Science Desk: On scorching summer days, nothing hits the spot quite like ice cream — but it often melts too quickly to enjoy. Now, scientists around the world are experimenting with new methods to create non-melting ice cream, promising a cooler treat that can withstand the heat.
The idea isn’t new. Japan’s Kanazawa Ice first developed a version of melt-resistant ice cream using antioxidants extracted from strawberries. These natural substances, known for preserving cell structures, helped stabilize the ice cream’s form, allowing it to hold its shape even in high temperatures. The result: a heat-resistant dessert that doesn’t melt into a puddle within minutes.
More recently, American food technologist Cameron Wicks has taken the concept a step further. By using tannic acid, another plant-derived antioxidant, Wicks created a prototype ice cream that becomes surprisingly firm. In laboratory tests, a 3% tannic acid concentration produced a texture so solid that it could be sliced with a knife.
“It’s like an elastic suit for ice cream,” Wicks explained. “It holds the shape and structure, but not necessarily the cold.” Instead of melting, this new version gradually transforms into a pudding-like consistency.
While these innovations offer solutions for transporting ice cream across long distances or enjoying it on sweltering days, the consumer response will ultimately determine their success. Taste, texture, and mouthfeel are critical — and even the most stable ice cream won’t survive if it doesn’t deliver on flavor.
Still, scientists are optimistic. As climate change continues to raise global temperatures, heat-resistant foods may become more than a novelty — they could be a necessity. Until then, the race to perfect non-melting ice cream continues, one scoop at a time.
