If there’s one product that we can all agree is begging to be improved upon, it’s ice cream. Sure, there have been forays into weird new flavors like bacon goat cheese and jalapeño pickle, but the basic recipe, which literally no one likes, hasn’t changed for hundreds of years. Until now, that is. Scientists in the UK have developed a formula for ice cream that doesn’t melt – presumably in response to increasing global temperatures.

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A team of scientists from the University of Edinburgh and the University of Dundas discovered a type of protein that, when added to frozen treats, could make them more resistant to melting. “The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency,” the scientists said in the statement. Within three to five years, the researchers estimate, people could be enjoying their Fudgie the Whale ice cream cakes at a much more leisurely pace, without the constant worry of getting the leftovers back into the freezer before they’re completely ruined.

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“We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,” Professor Cait MacPhee, of the University of Edinburgh’s School of Physics and Astronomy, who led the project, said. The excitment is shared by children around the world, who have all felt the pain of losing their melting scoop of ice cream to a filthy sidewalk. This just may be the most important invention since the refrigerator-freezer came to market almost 100 years ago.

Via ABC News

Lead image via William Murphy, other image via HTO.