Ice cream that won't melt out of the cone and all over your hands on a hot day would be good, right? Most of us can agree on that. Well, that may now be a reality thanks to new ice cream technology.

Scientists have discovered a naturally occurring protein that can create "melt resistant" ice cream. This protein could also prevent those nasty ice crystals from forming on things that stay in the freezer too long.

The process could also allow products to be manufactured with lower levels of saturated fat and fewer calories!

They expect that ice cream made with this could be available in three to five years.