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We don't know about you guys, but we've been dreaming of where ice cream doesn't melt since we were kids. In fact, if you really think about it, that's ice cream's only flaw. Sure, it's fattening, but when you're going to town on some vanilla soft serve and rainbow sprinkles, you're hardly thinking about your waistline, right? Ice cream is just pure goodness.
Trouble is, if you're a fan of the cone, you've gotta scarf that bad boy down before the ice cream starts melting all over you. Hell, even if you get a cup, you run the risk of your ice cream turning into soup — still delicious, but not the same desired effect. Well, brace yourselves, because it looks as if our frozen dessert woes are all about to disappear.
According to Bustle, The American Chemical Society has revealed that they will be developing an ice cream that uses cellulose extracted from the stems of banana plants to counteract the melting. Normally these stems are thrown away, which, as an additional bonus, makes this non-melting ice cream all the more environmentally friendly.
Beyond just being kind to Mother Earth, using banana stems will (hopefully) replace the fats in traditional ice cream — most of which are dairy based. This could revolutionize the ice cream game forever, making lactose intolerant and vegans alike very happy campers. For now, we're patiently awaiting the final result. Not to rush science or anything, but, American Chemical Society, think you can have this product out by summer 2018? OK, thanks.
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