Indian ice cream (Canada)
| Type | Dessert |
|---|---|
| Place of origin | Canada and United States |
| Region or state | Pacific Northwest |
| Main ingredients | Canada Buffaloberry, water; sometimes mild sweeteners |
 |
|
Indian ice cream, also known as Sxusem (pronounced "s-khushem"), is a whipped confection made from soapberries (Shepherdia canadensis), which has been eaten as a traditional dessert by many First Nations peoples. It has been suggested that it was first produced in BC in Interior Salish Territory which was located in the upper basins of the Columbia and Fraser rivers, and included tribes such as the Columbia, Lillooet, Shuswap among others.
The typical ingredient list for Indian ice cream includes:
Sugar is added as needed; the bitterness or sweetness of the berries can vary greatly between bushes, with bitter berries requiring the addition of more sugar.
A soapberry bush is generally described as a small to medium-sized, deciduous, broad-topped tree to 30' tall (max. 45') with pinnately compound leaves, clusters of flowers and a yellowish translucent fruit. Soapberries are part of the Elaeagnaceae Family. They are typically found scattered throughout the United States (but are rarely abundantly) in a wide range of soils, along stream bottoms, forest margins, and disturbed areas; southwestern U.S., south-central Plains; northern Mexico.
Unrelated plants in the genus Sapindus produce highly toxic saponins and share the common name soapberry with the edible Canada buffaloberry. Other names for this soapberry include:
One of the most common sweeteners used with Indian ice cream was salal berries (Gaultheria shallon). The main reason for this is that it was always available and always delivered a sweet flavour.
Rubus parviflorus, most commonly known as thimbleberry or salmonberry, was extensively harvested by the First Nations peoples for their deliciously sweet taste. They were added to teas or cakes and, of course, Indian ice cream.
First Nations peoples, such as the Coast Tsimshian people, regularly use Chamerlon angustifolium, most commonly known as fireweed, as sweeteners in Indian ice cream. They would also use the outer part of the stem as a whipper for the soapberries.
The roots of the Fireweed gives off a bitter taste but the petals have a spicy sweet taste. The petals would be the part that is harvested for making sweeteners.
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Wikipedia