Ice cream, by definition, melts when it’s out of the freezer (well … usually, anyway). But now scientists in the U.K. have come up with an ice cream that does not melt, even when you leave it out in the sun — and they predict it will be available in stores within three to five years.

The key to this expectation-defying extenda-frozen dairy treat is a protein, called BslA, that makes the air, fat and water contained in ice cream clump together, causing it to resist melting and stay firm, even when it’s sitting out in warm weather, and preventing the formation of ice crystals, so that it mimics the smooth texture of high-end ice creams.

The researchers behind the protein, who are affiliated with the Universities of Dundee and Edinburgh, say it’s made from sustainable raw materials — “friendly” bacteria found naturally in certain foods — and adheres to droplets in fat and pockets of air, stabilizing the product, the Telegraph reports. What’s more, they say, the non-melting ice cream might also be lower in saturated fat and calories.

That might sound like a win-win if it weren’t so ... weird. Give me ice cream I have to eat before it turns into a puddle — or give me no ice cream at all!