Ice cream can only get better from here; scientists have recently discovered a brand new way  to use bacillus subtilis, a bacteria, in order to slow down the speed at which this summertime treat melts.

Ice cream has been around for centuries; in fact, the first creation can date back to the 17th century. Though it originally consisted of only eggs, sugar, and cream, more and more ingredients have been added into the recipe, helping to keep it preserved, sweet and ready to eat far longer.

Although ice cream has definitely evolved throughout the years, children and adults alike still fall upon the same issue while eating: after seconds of heat exposure, the once frozen treat is soon a soupy mess. Luckily, scientists have found a way to avoid that sticky problem.

Bs1A is a protein produced by a bacterium named bacillus subtilis which can naturally be found in soil and the roots of many plants, as well as the gastrointestinal tract of humans.When mixed into ice cream, the protein creates a hydrophobic barrier which locks everything in, ultimately preventing quick melting. It works by slowing down the formation of ice crystals, reducing the amount of droplets that end up falling down the cone and causing a mess.

Many are concerned about this mystery ingredient, especially when it comes to the taste. Scientists are hoping that the difference will be subtle or even non-existent. In fact, it may even work to make ice cream even more delicious, as it will allow for a smoother, richer texture. It is even expected to reduce the amount of calories within a scoop, while still keeping it sweet.

Nobody is quite sure about the taste as of now. After all, the recipe is still fairly early in development; in fact, scientists believe it may not be fully ready until the next three to five years.