A new ingredient developed by scientists in Scotland could mean that ice cream lovers can enjoy their treats longer before they melt.
A naturally occurring protein can be used to create ice cream which stays frozen for longer in hot weather.
The scientists estimate that the slow-melting product could become available in three to five years.
The development could also allow products to be made with lower levels of saturated fat and fewer calories.
Teams at the Universities of Edinburgh and Dundee have discovered that the protein, known as BsIA, works by binding together the air, fat and water in ice cream.
It is also said to prevent gritty ice crystals from forming – ensuring a fine, smooth texture.
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