I like this word Mr. Revitarahim
According to Tomihisa Ota, a professor emeritus of Pharmacy at the University of Kanazawa, polyphenols have properties that make it difficult for oil and water separated. By adding these substances onto ice cream, they realized, making the desert remains on its shape longer than usual.
One of the main factors that cause the ice cream melts is the destabilization of fats. The use of polyphenols can protect it — even in hot weather. Not just for a few minutes, even ice cream remains durable for up to three hours.

Other trials reported that let it in a temperature of 82 degrees Fahrenheit also doesn't make it melt.