Akutaq (ah-goo-duck), or Eskimo Ice Cream, is a delicacy that Alaskan Natives have enjoyed for thousands of year. Unlike the creamy and dairy-filled version of ice cream, Eskimo Ice Cream is derived from animal fats and oils mixed with berries and occasionally ground fish.
The word Akutaq is actually a Yupik word meaning, "mix it together." This high-calorie concoction kept the hunters energized and healthy while on long expeditions in the cold and dangerous landscape.
Nowadays, Eskimo ice cream is made with Crisco vegetable shortening, and still served at potlatches, funerals, and other celebrations as a desert, snack, or spread.
Alaskans love to share their traditional foods with the cheekajkos, or Alaskan newcomers—at least those who are brave enough to try it. Below is a modern recipe for this traditional arctic energy bar, if you dare to make it.
#SpoonTip: It is best to choose berries that are in season.
Modern Eskimo Ice Cream
- Prep Time:0
- Cook Time:2 hrs
- Total Time:2 hrs
- 1 cup Crisco Vegetable Shortening
- 1 cup sugar
- 1/2 cup water berry juice or 2 cups loose snow
- 4 cups mixed berries