A team of scientists in the U.K. may have finally put an end to the particular frenzy that is trying to eat your ice cream before it melts on a hot day. Researchers from universities in Edinburgh and Dundee have discovered a naturally occurring protein that could slow ice cream's melting process, ensuring a longer lasting freeze and preventing ice crystals from wrecking ice cream's texture. "The protein binds together the air, fat, and water in ice cream, creating a super-smooth consistency," the scientists said in a statement from the University of Edinburgh.