Manuel Linares, a physicist from Spain, has invented an ice cream that changes color upon licking. He calls it the Xamaleón.

Linares' creation was launched in June, Fox News Latino reports. News of the ice cream hit Diari de Girona, a Spanish language news website, in late July.

"Any food can change color depending on temperature and oxidation," the 37-year-old scientist told the website according to Gizmodo.

Linares currently has just one flavor on the market, FNL reports. The fruity flavor changes from a light periwinkle blue color to purples and pinks with some licking. The scientist is now concocting a colorful cream that goes from white to pink.

According to Linares, since Xamaleón hit stores, he has been contacted by various international companies via phone and e-mail.

"I didn't see the transcendence that this is having," he said from Blanes, Spain.

Although the dessert is currently only available in a "couple of places," including Linares' own IceXperience in Blanes, FNL reports, companies from the countries of Germany, Russia and Singapore have contacted Linares, as well as from the city of Miami, Florida.

"Nothing like Nestlé, just small ice cream companies," Linares added.

The food is made with secret "exotic fruits" as well as almonds, banana, caramel, cocoa, pistachio and vanilla. The Xamaleón has not been patented yet, but Linares expects the process to be complete by the end of August at the latest. Because of this, however, Linares will not reveal the scientific formula behind the color morphing treat.

Before inventing Xamaleón, Linares was a high school physics and math teacher. He previously studied physics and electrical engineering. This fall, Linares will return to the classroom, as he does not want to be carried away by the apparent success of his new ice cream.

"I have both feet on the ground," he explained. "My backpack is ready for [the beginning of classes] in September."

Linares is not giving up experimenting with ice cream, however; he is currently working on making an aphrodisiac out of the food by using maca, a medicinal herb from Peru. The work in progress has been dubbed Xaman.

"I don't quite understand, with all the money that is moved in the summer season, how nobody took this route before," Linares said. "I always thought physicists were not supposed to be imaginative, but joder! [come on!] All that is needed is just a little bit of imagination."
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Follow Scharon Harding on Twitter: @ScharHar.

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