• Rob Collignon, 34, invented an ice cream that can be enjoyed at any temperature without melting
  • Collignon worked on his product for three and a half years before bringing it to the market
  • At present, the Gastronaut ice cream offers 3 mouth-watering flavors namely, Mexican Chocolate Chip, Cookies and Cream and Mint Chocolate Chip

LONDON, England – Ice cream lovers can now rejoice as a food expert successfully invented an ice cream which is totally melt-free.

Giverny Masso mentioned in her article for Mirror Co UK that Gastronaut Ice Cream, which presently comes in a bar, can be enjoyed at any temperature without melting.

Food enthusiasts said the new ice cream might be a little different from regular ice cream as Gastronaut can be crumbled in hands. However, once it is eaten, the organic snack transforms into the “exact same sweet and creamy ice cream” everybody loves.

The people behind Gastronaut ice cream said that in order to make their ice cream melt-proof, they first freeze-dry it. Afterwards, the ice cream was dehydrated with nothing added to it except a pinch of salt.

Freeze-drying ice cream involves first freezing a food substance and then creating a powerful vacuum. Heat will be added to make the liquid in food vaporized, while the powerful vacuum draws out the frozen vapors from food.

At present, the Gastronaut ice cream offers 3 mouth-watering flavors namely, Mexican Chocolate Chip, Cookies and Cream and Mint Chocolate Chip.

Ice cream owner Rob Collignon, 34 years old from Brooklyn, worked on his product for three and a half years before bringing it to the market.

“This is the only premium organic freeze-dried ice cream on the planet. I’ve always liked freeze-dried ice cream – they sell it in space museums and camping stores. I’ve eaten it my whole life but it doesn’t taste that good because they start with the cheapest ice cream imaginable,” said Collignon.

An article by The New Indian Express said that Collignon invented the ice cream as he now prefers organic food with no preservatives or food coloring.

“Besides being healthier, they’re also more tasty. So I figured applying my current tastes to the product I loved as a kid would have good results,” he added.