Great For A Hot Summer Day: Japanese Invent Non-melting Ice Cream
Tuesday 9 June 2009 @ 7:36 am | By Sol 14 Comments
You know the saying, I scream, you scream, we all scream for (non-melting) ice cream. Developed entirely by accident, Healthy Lab Japan claims to have found the secret formula to producing ice cream that will stay in ice form for up to an hour at room temperature. Made with okara, which is a byproduct during tofu production, the soft serve is low in calories and can be purchased through Japan Seaweed Foods Lab. here.
With heart shaped watermelons, green tea colas, and a large assortment of unusual candy, I waiting for the Japanese version of Willy Wonka’s candy factory. Where’s my everlasting gobstopper?
[Yomiuri via F*ckedGaijin]
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Hmm… I don’t know if I trust “Seaweed Food Labs” making my ice cream none melting. I wonder if it changes the flavor at all?
Supposedly it is just as sweet as regular ice cream. The okara is the thickening agent and just a little bit of cream and sugar.
most of the ice cream sold (save the bigger guns) are already made with vegetable grease and other stuffs.. yet they taste ice creamy (though softer) so this doesn’t sound like a push too far from what’s already out there…
except that vegetable grease ice cream melts like it was Armageddon….
having it last an hour would be awesome… yer probably just put off by the “sea weed” in the company name…
‘okara’ is just soy sediment of tofu…
I think that the ice-cream change to something that look like a Pudin
Science helps mankind once again!
They need to disassociate from tofu, fast.
I thought that Coldstone originally discovered this? I remember seeing something about it a month or so ago.
That one turns to Jell-o pudding and isn’t soft-serve.
Ewwww Dx
Oh snap, they one-upped us!
So, most of the West does NOT eat tofu eh? I remember some years ago i made a milkshake with strawberries, strawberry jelly and half a tofu package. It was damn creamy-sweet! The best i had. Now, if tofu sediment is bad tasting or gives a bad sensation, well, that might as well be another harder matter.
By the way, i do NOT reccomend warm tofu leftovers. It feels like eating eye-balls.
Excuse me while I disregard the rest of your comment but I’m really interested in how you came to know what eating eyeballs feels like.
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Is that good?? It look like a plastic.