Rachel Paige
Updated Sep 01, 2015 @ 6:33 am

Science has done a lot of really awesome things for us over the past century, but their newest discovery might be in the top 10. Maybe even top five. How would you like to get your hands on some ice cream that won’t melt in the sun? Science is ridiculously close to making this real and it COULD BE OUR BEST FUTURE.

According to CBS News, scientists in Scotland have recently identified a, “naturally occurring protein that allows ice cream to last longer in the heat.” First question, where do we sign up to become ice cream scientists? Second question, will this be a reality for next summer?

University of Edinburgh’s Cait MacPhee, one of the scientists leading this research, didn’t mean to actually figure out how to keep ice cream from melting. They were studying microbial communities when they discovered that one protein, BslA, “works by adhering to fat droplets and air bubbles, making them more stable in a mixture.” Which, through science (and some cooking) would mean any ice cream in a cone won’t melt as fast. It’ll stay harder and denser longer, leaving you to enjoy the ice cream at your own leisurely pace.

In the name of science, they then made a batch of vanilla ice cream and inserted this protein into it. Doing this, they also discovered that with this protein, those annoying ice crystals on the ice cream in your freezer now take longer to form. This is no doubt a win-win. Ice cream melts slower, and takes a longer time crystallize in your kitchen fridge. All of our ice cream dreams are coming true.

The one thing these scientists haven’t done? A taste test. MacPhee believes that the ice cream will still taste the same, since all they’re doing is replacing a small molecule in a small amount. She also reassured us that, “there won’t be any impact on the way it feels in your mouth either because the structure is the same.” OK, phew.

So now just how long until this new ice cream dream becomes a reality? MacPhee is working on finishing up her research, and has ever started talking to ice cream manufactures about new finding. The scientists figure that if all goes well, we could start seeing this no-melt ice cream in about three years. So, Summer 2018. We’ll be there.

[Image via ABC]