The Biotherapy Development Research Centre in Kanazawa City, Japan, have inadvertently revolutionized the way we enjoy ice cream.
The centre tapped a chef to use polyphenol, a liquid extracted from strawberries, to create a new tasty dessert. He did not expect the ice cream he injected the serum into to instantly solidify.
The phenomenon gave birth to Japan's latest craze: Kanazawa Ice - aka, "not melting popsicles."
The shape-retaining delights look as tasty as they appear sweet.
Tomihisa Ota, a professor of pharmacy from Kanazawa University explained that "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."
This particular popsicle has specks of gold sprinkles. "I'm not allergic to gold, but what should I do if I get Anaphylaxis," joked this user.
According to Ashahi Shinbun, the company's president Takeshi Toyota said that the popsicles “will remain almost the same even if exposed to the hot air from a dryer.”
The miracle treats were marketed in April, and the company began retailing them to various outlets in Osaka and Tokyo.
Sharing an umbrella, but not the way you'd expect.
There are eight distinct shapes to delight your eyes and to tantalize your taste buds. They go for 500 yen each, which is roughly $4.50 a pop.
Kanazawa Ice encourages everyone to visit one of their stores and be a part of the craze.
Hopefully, Japan's sweetest accident will catch on in the U.S. No more sticky, goopy mess!