Indian ice cream (Alaska)

Indian ice cream

Alaska wild berries from the Innoko National Wildlife Refuge, a mixture of true berries (blue Vaccinium uliginosum and red Vaccinium vitis-idaea) and aggregate fruits (red Rubus arcticus). This berries are introduced into the Indian ice cream
Alternative names	Native ice cream, Alaskan ice cream
Type	Dessert
Place of origin	United States
Region or state	Alaska
Creator	Alaskan Athabaskans
Main ingredients	dried fish or meat, fat, berries
Cookbook: Indian ice cream  Media: Indian ice cream

Alaskan Indian ice cream, is a dessert made of dried fish (esp. pike, sheefish or inconnu, whitefish or cisco, freshwater whitefishes) or dried moose or caribou meat and fat and berries (esp. cowberry, bilberry, cranberry, bearberry, crowberry, [high-bush] salmonberry, low-bush salmonberry, raspberry, prickly rose) or mild sweeteners such as roots of Indian potato or wild carrot mixed and whipped with a whisk or formerly hand made by Alaskan Athabaskans. Most common recipe for Indian ice cream consisted of dried and pulverized tenderloin of moose or caribou that was blended with moose fat in a birch bark container until the mixture was light and fluffy.

Both akutaq (Eskimo ice cream) and Indian ice cream are also known as native ice cream or Alaskan ice cream in Alaska. Not to be confused with Canadian Indian ice cream (or sxusem) of First Nations in British Columbia and kulfi (or Indian ice cream) from Indian Subcontinent of Asia.

The "ice cream songs" used to be sung during the preparation of Alaskan Athabascan Indian ice cream.^[1]

Native names

See also

• List of desserts

References