Does Your Ice Cream Melt Too Quickly? Science Can Help

August 31, 2015

A small step for science, a huge leap for ice cream consumption in the summer.

Scientists have made one of the most important ice cream-related discoveries of all time: According to the BBC, researchers at the University of Edinburgh and the University of Dundee have found a protein that could help ice cream stay frozen longer. Essentially the protein, known as BsIA, works by “binding together the air, fat, and water in ice cream” in a way that lets the dessert melt more slowly.

The protein is a naturally-occurring bacteria

There are other advantages to incorporating this BsIA protein into ice…