Agutuk, meat-caribou (Alaskan ice cream) (Alaska Native)
Whole food · American Indian/Alaska Native Foods
Agutuk, often called Alaskan ice cream, is a traditional Alaska Native dessert made from whipped fat (traditionally seal oil or whale oil, now often Crisco or lard) mixed with berries and sometimes meat or fish. It has a rich, creamy, and slightly savory texture, with a flavor that balances the sweetness of berries like salmonberries or blueberries against the deep, umami notes of the fat. Nutritionally, it is exceptionally high in fat and protein, providing a dense source of energy for cold climates.
Calorie split: 34% protein · 1% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People love Agutuk for its unique, rich flavor that combines the sweetness of wild berries with the savory depth of traditional fats, creating a comforting and indulgent treat. It is deeply cherished as a cultural staple, often shared during community gatherings and celebrations, connecting people to their heritage and the land.
⚠️ Watch-outs & how to enjoy it better
The high fat content (18.6g per 100g) and caloric density (258 kcal per 100g) can be a concern for those monitoring their intake, especially individuals with cardiovascular or weight management goals. To mitigate this, enjoy it in small portions and pair it with a fiber-rich food like a side of berries or a small piece of whole-grain bread to balance the meal.
Key benefits
- High in healthy fats for sustained energy in cold environments
- Rich in protein from traditional meat or fish additions
- Provides essential fatty acids and fat-soluble vitamins
- Culturally significant, preserving traditional foodways
- No added sugar, relying on natural berry sweetness
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Agutuk was historically a vital survival food for Alaska Native peoples, providing essential calories and nutrients during harsh winters when other food sources were scarce.
Full nutrition (USDA data · scales with serving)
| Water | 55.2 g |
| Energy | 258 kcal |
| Energy | 1079 kj |
| Protein | 21.7 g |
| Total lipid (fat) | 18.6 g |
| Ash | 3.6 g |
| Carbohydrate, by difference | 0.90 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 4.5 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 170 mg |
| Potassium, K | 228 mg |
| Sodium, Na | 95.0 mg |
| Zinc, Zn | 3.8 mg |
| Copper, Cu | 0.19 mg |
| Manganese, Mn | 0.06 mg |
| Vitamin C, total ascorbic acid | 2.2 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.66 mg |
| Niacin | 4.3 mg |
| Pantothenic acid | 1.9 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 4.0 ug |
| Folate, food | 4.0 ug |
| Vitamin B-12 | 4.8 ug |
| Vitamin A, IU | 559 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| Fatty acids, total monounsaturated | 8.7 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 0.51 g |
| PUFA 18:3 | 0.31 g |
| Cholesterol | 89.0 mg |
FAQ
What is Agutuk made of?
Agutuk is traditionally made from whipped fat (like seal oil or whale oil) mixed with berries (such as salmonberries or blueberries) and sometimes meat or fish. Modern versions may use Crisco or lard.
Is Agutuk healthy?
Agutuk is high in fat and protein, providing dense energy, but it is also calorie-dense. It can be part of a balanced diet when consumed in moderation, especially for those needing high energy in cold climates.
How is Agutuk served?
Agutuk is typically served as a dessert or snack, often chilled. It can be eaten on its own or paired with other traditional foods like bannock or dried fish.
Can I make Agutuk at home?
Yes, you can make Agutuk at home by whipping fat (like Crisco or lard) with berries and optional meat or fish. It requires minimal preparation and is customizable to taste.
What does Agutuk taste like?
Agutuk has a rich, creamy texture with a sweet and savory flavor profile. The berries provide sweetness, while the fat adds a deep, umami taste.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.58 kcal/g · 34% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.