Akutaq, sometimes called Eskimo ice cream, is a traditional Yupik dish of whipped animal fat folded with wild berries, served at Alaska Native potlatches and Heritage Center demonstrations in Anchorage.

Akutaq has been made for centuries by Yupik and Inupiat peoples in western and northern Alaska, traditionally with whipped caribou fat or seal oil folded with crowberries, blueberries or salmonberries. The dish remains a regular part of Alaska Native potlatches and is honoured at the Alaska Native Heritage Center in Anchorage.

Where to eat Akutaq (Yupik berry whip) in Anchorage

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Make it at home

Serves 630 minEasy

Ingredients

  • 230g vegetable shortening (modern substitution for animal fat)
  • 115g sugar
  • 60ml cold water
  • 300g fresh or frozen wild blueberries, salmonberries or crowberries
  • 50g fresh cranberries (optional, for tartness)
  • Pinch of salt

Method

  1. Whip the vegetable shortening with an electric mixer on high speed for 5-6 minutes until light and pale.
  2. Slowly add the sugar a tablespoon at a time, continuing to whip on high.
  3. Add the cold water in a slow stream while whipping; the mixture should look like stiff whipped cream.
  4. Add a pinch of salt and fold in the berries gently with a spatula. Do not overmix.
  5. Cover and refrigerate for at least 30 minutes before serving.
  6. Spoon into small bowls and serve cold.

Editor tip. Traditional akutaq uses rendered caribou or seal fat. Vegetable shortening is the modern home adaptation and is what Alaska Native Heritage Center demos use for visitors.

Common allergens: Tree nuts (in modern adaptations).