A team at Kanazawa University have developed a cool solution that stops the ice cream from melting, even at 28 degrees Centigrade.
The ice cream is said to still taste cool even though it can retain its shape in higher heats than usual.
The scientists used a strawberry extract to keep the ice cream frozen for longer, as it stops the oil and water in the dessert from separating so quickly.
Tomihisa Ota, a professor at Kanazawa University, said: "Polyphenol liquid has properties to make it difficult for water and oil to separate. 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 development was made when a pastry chef in Miyagi Prefecture was asked to help create a new sweet using the misshapen strawberry plants grown by farmers after the 2011 Great East Japan Earthquake. However, when the chef got the new liquid, he was unimpressed that the "dairy cream solidified instantly when strawberry polyphenol was added" and complained.
It was from here that the team at the university started to develop the liquid to use with ice cream.
The ice creams can be purchased for around 500 Japanese Yen, approximately £3.50, with one customer revealing on Twitter that the cold treats can withstand temperatures up to 40 degrees Centigrade.