The popsicles that don’t melt now exist.
The Kanazawa Ice – also known as ‘not melting popsicles’ – was discovered accidentally at a Biotherapy Development Research Center in Japan.
The new ice cream was fist tried in Kanazawa this past April and is now distributed in the major cities Osaka and Tokyo.
How the strange popsicles was discovered
Researchers had asked a pastry chef to create a dessert using strawberry polyphenol liquid to help out farmers whose crops were suffering after the earthquake and tsunami in 2011.
Then the pastry chef complained the dairy cream he was using “solidified instantly” when the strawberry polyphenol was added.
Polyphenol liquid has properties to make it difficult for water and oil to separate, so a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt.
Testing out the popsicle
A reporter held out a popsicle in 28°C weather (82°F). The ice retained its original shape, and even tasted cool after five minutes under the sun. Furthermore, the ice cream remained intact even after being left out for three hours.