Japanese strawberry farmers needed to sell their produce, but the fruit was not attractively shaped. Reseachers at Japan’s Biotherapy Development Research Centre were asked by a pastry chef to create a brand new dessert using polyphenol, a liquid extracted from strawberries. "Polyphenol liquid has properties to make it difficult for water and oil to separate so that 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," developer Tomihisa Ota of Kanazawa University told Asahi. The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline. A reporter from Asahi Shimbun tested the product in 28°C (82.4 F) heat in Kanazawa.

The chef realised the cream would solidify when put in contact with the strawberry extract. The ingredient that prevents the ice-cream from melting is the polyphenol which is extracted from the strawberries. Apparently the ice cream, sold at Kanazawa Ice, retained its shape even after five minutes of being blasted by a hair dryer. They’ve invented one that doesn’t melt. However, since ice cream’s invention, one issue has always plagued the consumer: the fact that ice cream melts. The ice creams (pictured), which are only for sale in parts of Japan, first hit stores in Kanazawa in April before rolling out in Osaka and Tokyo, Journalists reported the ice cream (pictured) retaining its original shape in 28°C (82.4 F) weather and still tasted 'cool'. It's eye-wateringly expensive at $2,999, but Naim's Uniti Atom is a revelation, an integrated amplifier than makes it easy to stream music at a quality you've probably never heard before. A strawberry extract stops the oil and water from separating so quickly which means the ice creams (pictured) stay frozen - even if you blow a hair dryer at them, reports suggest.

Local media picked up the story, and soon, the news spread around the world.

Researchers tested the ice cream by blowing hot air on it for five minutes using a hairdryer. Your opinions are important to us.

A pastry chef wanted to create a new kind of confectionery in order to use strawberries that were not the right shape to be sold. The initiative was part of efforts by the company to help strawberry farmers affected by the 2011 Great East Japan Earthquake and tsunami. This site uses cookies to assist with navigation, analyse your use of our services, and provide content from third parties. Now, Japanese scientists who were looking to create a new type of pastry filling ended up altering the dessert landscape: they created an ice cream that doesn’t melt.

What a stupid question! By. Yes, the Japanese has again invented something – this time, it’s ice cream that does not melt.

Hearing of the complaint, a team at Kanazawa University took a closer look and discovered that a compound called polyphenol in the strawberries was responsible for solidifying the cream.

According to Takeshi Toyoda, president of the Biotherapy Development Research Center, the ice cream remains 'almost the same even if exposed to the hot air from a dryer'.