The Science of Heat-Proof Ice Cream: For decades, ice cream lovers have fought a losing battle against the sun — racing to finish their cones before the first drip slid down their fingers. Now, thanks to innovative food science, that melt-down moment might soon be a thing of the past.
Cameron Wicks, a food scientist at General Mills, is leading research into how certain antioxidant compounds could help ice cream stay solid for longer in hot conditions. Her work, which began during her time as a student at the University of Wisconsin, focuses on tannic acid — a naturally occurring polyphenol found in plants.
In controlled lab experiments, Wicks mixed cream with varying concentrations of tannic acid. The results were striking: at higher concentrations, the cream thickened into a gel-like consistency that held its shape even when the container was turned upside down.
Looking closer under a microscope, Wicks found that tannic acid encouraged the formation of more distinct fat globules. This suggested a structural shift — tannic acid appeared to be interacting with proteins to create a network that trapped the fats, preventing them from pooling together and melting away when heated.
Her inspiration for the project came from an unusual place — Japan. Years ago, a company called Kanazawa Ice stumbled onto a similar melt-resistant recipe entirely by accident. According to Fox10, a pastry chef experimenting with a new dessert added a strawberry-derived polyphenol liquid to the mixture. The result was ice cream that could stand up to direct heat without collapsing, described as tasting like vanilla with a subtle strawberry note.
Traditional stabilizers like carrageenan and guar gum have long been used to slow melting. But there’s a catch: once ice cream melts and refreezes, it tends to form large, gritty ice crystals that ruin its creamy texture. The Japanese polyphenol technique seemed to avoid this pitfall, keeping the dessert’s smooth structure intact even in warm weather.
Social media videos from the time showed Kanazawa’s creations enduring heat tests, refusing to puddle on a plate. However, they weren’t perfect — as the BBC noted, the texture eventually shifted toward a chewy, pudding-like consistency.
Both the BBC and Fox10 agree on one thing: while polyphenols may help ice cream maintain its shape, they can’t actually keep it cold. So while future summer treats might not melt into a sticky mess, you’ll still want to eat them before they turn into something resembling chilled custard.
For ice cream fans, though, that might be a sweet trade-off — no more racing the clock on a sweltering day, just a leisurely stroll with your cone, savoring every bite.
