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A DIY Version Of Japan’s Un-melting Ice Cream Exists, Here’s How To Make It

Recently, Japan stunned the world by inventing an ice cream that could resist melting, even when an air dryer was used on it for five minutes. Their secret ingredient were the polyphenols naturally inside of strawberries that solidified the creamy dessert and prevent it from going liquid in your hand instantly.

While Kanazawa University, the site at which the ice cream was first conceived, has yet to publish any research showing their work behind bringing this to light, YouTube channel HellthyJunkFood decided to conduct their own experiments to see if they could replicate the non-melting dessert at home. With a variety of recipes, a container of polyphenol pills, and strawberry extract on hand, multiple variations were created to see which ice cream withstood melting the best.

While all of the versions at least partially liquefied over time, an ice cream that just contained polyphenols (and no strawberry extract) had the best resistance. So if you’re attempting to recreate an un-melting frozen dessert at home, I’d follow that recipe for now. While none of the variations were perfect replicas of the ice cream that Kanazawa University created, it came pretty damn close for a DIY test. I’m sure loads of food science research will be happening in the U.S. to bring this product overseas, but until then, HellthyJunkFood’s made a pretty solid version you can try out at home.

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Japan Invented An Ice Cream That Doesn’t Melt, Here’s How

If you hate eating ice cream bars, or Popsicles that melt all over your hand and create a sticky mess, Japan just changed the game for you.

The Biotherapy Development Research Center Co. in Kanazawa invented pops known as the “not melting Popsicles,” and are now sold under the name Kanazawa Ice.

If it sounds to you like a science company made an accidental discovery and invented an ingenious product as a result, well, that’s literally what happened here.

Scientists at the Research Center were experimenting with strawberries in efforts to help farmers affected by the Great East Japan Tsunami and Earthquake of 2011 sell their product. The berries weren’t visually appealing enough to go to market, but a local pastry chef wanted to try to use polyphenols, chemicals naturally present in the fruit, to make a dessert. A test discovered that the polyphenols solidified cream almost instantly, leading to experimentation of adding the strawberry extract into frozen desserts to create the unmelting ice cream.

The Popsicles are apparently incredibly heat-resistant, and can even stand up to an air dryer for at least five minutes without melting at all. They’re sold for about 500 yen ($4.50 US) each, and can be found in Osaka, Tokyo, and other outlets.

If you’re interested in getting hold of this ice cream ASAP, head to Japan and try them out for yourself. Otherwise, it’s probably only a matter of time before somebody here in the US does the same thing, so you can always wait around for a while for these Popsicles to make their way to the U.S.