An accidental discovery at a Biotherapy Development Research Center in Japan has helped create popsicles that doesn’t melt.

While it’s now available for sale in parts of Japan, the Kanazawa Ice — also known as “not melting popsicles” — first landed in the northwestern city Kanazawa this past April, reported Japanese daily newspaper Asahi Shimbun, before hitting major cities, Osaka and Tokyo.

Researchers had reportedly asked a pastry chef to create a dessert using polyphenol liquid, extracted from strawberries, in an effort to help out strawberry farmers whose crops were suffering after the earthquake and tsunami in eastern Japan in 2011.

When experimenting, the pastry chef complained that the dairy cream he was using “solidified instantly” when the strawberry polyphenol was added to it, but eventually realized the magnitude of the discovery.

“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,” Tomihisa Ota, a professor emeritus of pharmacy at Kanazawa University, who developed the popsicles, told Asahi Shimbun.

To test out its legitimacy, a reporter held out a popsicle in 28°C weather (82°F), and found that popsicle retained its original shape, and even tasted cool after five minutes under the sun.

Furthermore, according to a report by SoraNews, the ice cream remained intact even after being left out for three hours.

Interestingly, someone actually predicted that this would eventually happen. Check who it is below.

In more ice-cream news, Target is now selling dairy-free Haagen-Dazs

Words by Renz Ofiaza
Staff Writer

scribbling by day, architect by night

What To Read Next