Eskimo Ice Cream
Eskimo Ice Cream (Akutaq) is a traditional Alaskan dessert that blends animal fat or vegetable shortening, wild berries, and sometimes fish, creating a fluffy, creamy treat that has been enjoyed by Alaska Native communities for centuries. It’s a unique, high-energy dessert that is easy to make with a few simple ingredients, and it’s perfect for anyone looking to try something different or explore traditional Arctic cuisine.
Equipment
- 1 Mixing Bowl (large enough to hold all ingredients)
- (1) Hand mixer or stand mixer
- 1 Whisk (if mixing by hand)
- 1 Spoon (for serving)
- 1 Refrigeration Container (airtight, for chilling)
- 1 Ice Cream Molds (Optional) (if making pops)
Ingredients
- 1 cup 240g – Vegetable Shortening (or animal fat, such as reindeer or seal fat)
- ¼ cup 60ml – Cold Water (or milk, for a creamier texture)
- 1 cup 150g – Fresh or Frozen Berries (blueberries, salmonberries, or any available berries)
- 2 tablespoons 30g – Sugar or Honey (optional, for added sweetness)
- 1 tablespoon 15g – Fish (Optional) (finely shredded whitefish, like pike or sheefish)
- ¼ teaspoon – Vanilla Extract optional, for extra flavor
Instructions
Prepare the Fat:
- If using animal fat, render it first by melting it over low heat and letting it cool until semi-solid. If using vegetable shortening, simply allow it to soften at room temperature.
Whip the Mixture:
- In a large mixing bowl, add the softened fat and cold water (or milk). Use a hand or stand mixer to beat the mixture until it becomes light and fluffy (about 10–15 minutes). If the mixture is too thick, add a little more cold water, a tablespoon at a time.
Add the Berries and Optional Ingredients:
- Gently fold in the berries, making sure they are evenly distributed. If you’re using shredded fish, add it now, and mix gently. (Optional: Stir in sugar or honey and vanilla extract for extra sweetness and flavor.)
Chill and Serve:
- Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour. This allows the flavors to meld and helps firm up the texture.
Serve:
- Once chilled, scoop the Eskimo Ice Cream and serve in bowls or traditional communal platters. Enjoy it as a fun, refreshing treat! You can also freeze it in ice cream molds for individual pops.
Notes
- Substitute Fat: If you can't find animal fat, vegetable shortening or butter work well in place of traditional fats. Coconut oil can also provide a nice flavor and texture.
- Sweetness Level: The natural sweetness from the berries is usually enough, but feel free to adjust the sugar to your taste.
- Storage: Eskimo Ice Cream is best enjoyed within 1–2 days, but it can be stored in the fridge in an airtight container for up to 3 days. Freezing is not recommended, as it can affect the texture.
- Add-ins: For variety, you can mix in chopped nuts or use different berries for a unique twist.