An Ice cream company just accidentally solved the biggest problem with ice cream!

Japanese scientists have come up with a cool solution to stop ice cream melting before you've had time to finish it.

The ice cream retains its original shape in 28°C (82.4 F) weather and still tastes 'cool', according to the report.

The report explained that a strawberry extract stops the oil and water from separating so quickly which means the sweet treat stays frozen - even if you blow a hair dryer at them.

These strange-looking desserts were first created by mistake by a pastry chef looking to make use of odd-shaped strawberries, reported to the Daily Mail.

Scientists at Japan's Biotherapy Development Research Centre in Kanazawa used a polyphenol strawberry extract to develop melt-resistant lollies.

"Polyphenol liquid has properties to make it difficult for water and oil to separate", said Tomihisa Ota, a professor at Kanazawa University who helped develop the lollies.

"So a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt".

The ice creams, which are only for sale in parts of Japan, first hit stores in Kanazawa in April before rolling out in Osaka and Tokyo.

The company created the "non-melting popsicles" by accident.

The company created the ice creams by accident.

A pastry chef tried to use the strawberry extract to create a new kind of confectionery in order to use strawberries that were not the right shape to be sold.

He realised the cream would solidify when put in contact with the strawberry extract.

Polyphenol liquid stops the oil and water from separating so quickly which means they can stay frozen - even if you blow a hair dryer at them, reports suggest.

This article was first published on nzherald.co.nz and is republished here with permission.