Any shopper with a sweet tooth understands the stress of rushing home from the grocery store to put your ice cream in the freezer before it melts.

The American Chemical Society is on a mission to make ice cream that doesn't melt—or at least holds form longer. In a press release on rectifying the dessert disaster, the scientists explained how an extract from banana plants might be the necessary ingredient.

“Our findings suggest that cellulose nanofibers extracted from banana waste could help improve ice cream in several ways,” Robin Zuluaga Gallego, Ph.D., said. “In particular, the fibers could lead to the development of a thicker and more palatable dessert, which would take longer to melt. As a result, this would allow for a more relaxing and enjoyable experience with the food, especially in warm weather.”

With this unique newfound ingredient, no more strawberry scoops will fall victim to the harsh conditions of a warm summer day.