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- 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.
Sloppy 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.
The innovation comes from (where else?) the Dairy State, specifically the University of Wisconsin-Madison.