Indian ice cream, also known as (pronounced "s-khusem"), is a Canadian whipped confection made from soapberries (Shepherdia canadensis) and other various fruits; it has been eaten as a traditional dessert by many First Nations peoples. It has been suggested that it was first produced in the Interior Salish territory of British Columbia which was located in the upper basins of the Columbia and Fraser rivers, and included tribes such as the Columbia, Lillooet, and Shuswap among others. Ingredients The typical ingredient list for Indian ice cream includes: soapberries water some kind of sweetener 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. Soapberry 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: Western soapberry wild china (-berry) Indian soap-plant jaboncilio amole de bolita Canada buffaloberry russet buffaloberry foamberry soopolallie cherioni Sweeteners Sweet berries Salal berries One of the most common sweeteners used with Indian ice cream was salal berries (Gaultheria shallon). The main reason is that they were always available and always delivered a sweet flavour. Thimbleberries Rubus parviflorus, most commonly known as thimbleberry, 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. Mild sweeteners Fireweed 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. Camas bulb The Camas bulb is part of the herb Cammassia quamash, for which First Nations peoples had many different uses.