Dessert: United States – Alaska – Eskimo Ice Cream

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

- 2 cups (300 g) mixed wild berries (salmonberries and/or crowberries; fresh or thawed if frozen)
- 1/2 cup (120 g) rendered animal fat (caribou tallow or seal oil), softened but not hot
- Optional: 1/2 cup (113 g) vegetable shortening (Crisco) to replace or supplement animal fat
- 1/3 cup (67 g) granulated sugar (adjust to taste; or use to taste)
- 4 cups (960 ml) fresh clean snow, lightly packed, or finely crushed ice
- 1/4 tsp (1.5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract (optional)
- 2 tbsp (30 ml) cold water or milk (optional, only if mixture seems too stiff)

Instructions

Short Description:
A fluffy, cold dessert made by whipping rendered animal fat with fresh clean snow (or crushed ice) and sweetening it, then folding in local wild berries such as salmonberries or crowberries for bright, tart flavor. Modern versions may use vegetable shortening and sugar for convenience while preserving the berry-forward taste.

Regional Notes:
This Alaskan version follows the traditional akutaq approach of using local rendered animal fat (tallow or seal oil) and the region's wild berries—salmonberries and crowberries are emphasized here. If fresh snow is unavailable, finely crushed ice or a mix of ice and frozen water works as a practical substitute; some contemporary recipes substitute part or all of the animal fat with vegetable shortening (Crisco) and added sugar.

1. Prepare ingredients: if using frozen berries, thaw and drain excess liquid; if using fresh snow, collect only clean, white snow in a chilled bowl. If using crushed ice, pulse ice in a blender to a fine, snow-like texture and drain any excess water.
2. If your rendered animal fat is solid, warm gently until it is soft but not hot (microwave in short bursts or warm over a double boiler). If using both animal fat and shortening, combine them and beat until slightly aerated.
3. In a large chilled mixing bowl, combine the softened fat(s), sugar, and salt. Beat with a whisk or electric mixer on medium speed until the mixture lightens in color and becomes somewhat fluffy, about 2–4 minutes. Stir in vanilla if using.
4. Fold in the snow or crushed ice one cup (240 ml) at a time, gently but briskly, until the mixture becomes light and scoopable like whipped cream. You may not need all the snow; stop when the texture is airy but stable. If the mixture becomes too dry, add 1–2 tbsp (15–30 ml) cold water or milk to adjust.
5. Gently fold in about three-quarters of the berries, leaving some whole for garnish. Taste and add more sugar if desired.
6. Serve immediately in chilled bowls topped with the reserved berries. If you used crushed ice rather than fresh snow, you can store leftover akutaq in a sealed container in the freezer for up to 1 week; thaw slightly before serving.