A new innovation could help prevent ice cream from becoming a puddle at room temperature. Compounds called polyphenols, found in green tea and berries, can help stabilize the ice cream. More research is needed to make no-melt ice cream a delicious reality. download the app Email address Sign up By clicking “Sign Up”, you accept our Terms of Service and Privacy Policy . AdvertisementSloppy sundaes and drippy cones could become a thing of the past as the wonders of science have uncovered a way to make ice cream nearly melt-proof.

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Persons: —, Cameron Wicks Organizations: Service, Dairy State, University of Wisconsin -, University of Wisconsin - Madison ., Business Locations: Dairy, University of Wisconsin - Madison, University of Wisconsin - Madison . Plant