 Melt-resistant ice cream may soon be here. Scientists have discovered that mixing banana plant fibers into ice cream slows the rate of melting, improves its creaminess and extends shelf life. The microscopic fibers could also replace fats in conventional ice cream. Japan is using similar technology with strawberry extract to create melt-free frozen treats. The vision of a leisurely cone that doesn't drip all over your hands and pants may soon be more than just a dream.