Let's admit it: Attempts to make ice cream healthier by deleting fat and sugar didn't work. At least not for true ice cream lovers.
But rather than taking stuff out, what if you could add an array of healthy ingredients to ice cream without wrecking it in the process?
Researchers at the University of Missouri-Columbia are in the final throes of taste-testing their "multifunctional ice cream," a name that makes it clear these are food scientists, not marketing wizards.