This is really happening. A group of researchers recently announced that they've discovered a new, naturally-occurring protein that can be used to keep ice cream from melting. They also say it could reduce ice cream's fat and calorie content --- without making it taste any different. What black magic is this?

"It's not completely non-melting because you do want your ice cream to be cold," Professor Cait MacFee, the researcher at the University of Edinburgh's school of physics and astronomy who led the project told the BBC. "It will melt eventually, but hopefully by keeping it stable for longer it will stop the drips."

The protein, which was developed in partnership with the University of Dundee, is known as BslA, and it works by binding air, fat, and water to create a super-smooth texture usually only found in luxury brands of ice cream. Because it's naturally-occurring, it can be produced using sustainable, raw materials in cooperation with friendly bacteria. Because it can replace some of the fat molecules that are normally needed to stabilize oil and water mixtures, it could also be used to reduce ice cream's fat content without its affecting taste.

"This is a natural protein already in the food chain," MacFee told the BBC. "It's already used to ferment some foods so its a natural product rather than being a 'Frankenstein' food."

The researchers say the protein could also be used in other creamy foods, like chocolate mousse and mayo, and they've estimated that thanks to their discovery, in 3-5 years we could all be eating ice cream that won't melt into a puddle before we get the chance to eat it -- even on super-hot days. Bring it, science.