Şabanözü Ice Cream Halva

Şabanözü Dondurma Helvası is a type of helva produced in the Şabanözü district of Çankırı Province and officially registered with a geographical indication mark. It is made using flour, sugar, water, butter, and crushed walnuts, and derives its name from its hardening or freezing property. The product belongs to the group of bakery and confectionery items, dough products, and sweets.

^{Şabanözü Dondurma Helvası (Generated by Artificial Intelligence)}

Şabanözü Dondurma Helvası has a light milky brown color and is prepared with a firm texture that can be crushed between the teeth. Its consistency is achieved through a hardening or freezing method. Compared to other types of helva, it has a longer shelf life. Its ingredients include flour, sugar, water, butter, and crushed walnuts. The product is traditionally served at weddings, engagements, and funeral gatherings within its geographical boundaries.

The product or its packaging bears the inscription “Şabanözü Dondurma Helvası” and the geographical indication emblem. In cases where the inscription and emblem cannot be displayed on the packaging, this information must be visibly maintained at the production facility. The helva is presented to consumers in baklava slice portions and is typically prepared for ceremonial offerings. Packaging ensures the protection and transportation of the product.

• 1 kg flour
• 4 kg white sugar
• 1.5 l water
• 50–100 g butter
• 250–300 g walnut kernels

First, the flour is placed in a wide pan and roasted over low heat for 25–30 minutes until it loses its white color. A tray or baking sheet is greased with 50–100 g of butter; this prevents sticking and facilitates easy removal of the helva.

The walnuts are separated into small pieces or crushed to achieve a texture suitable for chewing, amounting to 250–300 g. For the syrup, sugar and water are mixed in a pot and boiled at high heat for 50–60 minutes. The consistency of the syrup is tested by dipping a spoon into cold water; when it reaches a paste-like texture, the desired consistency is achieved. To enhance surface shine and softness, 130–160 g of cold water is added to the syrup, and it is boiled again for 10–15 minutes while monitoring consistency.

The crushed walnuts are added to the prepared syrup. The roasted flour is gradually stirred in until a smooth, fluid consistency is obtained. Once the mixture becomes fluid, it is quickly poured onto the tray before cooling. The tray is gently shaken by hand to ensure an even thickness of the mixture. The mixture is left to harden in a cool place. Once hardened, the helva is cut into baklava slice portions and served.

The production and processing of Şabanözü Dondurma Helvası take place exclusively within the boundaries of the Şabanözü district of Çankırı Province. All production stages—including roasting the flour, preparing the syrup, adding the walnuts, and pouring the mixture onto the tray—occur within this geographical boundary. Packaging and the use of the geographical indication emblem must also be conducted within these limits.

Inspections are carried out under the coordination of the Şabanözü Municipality. The inspection body consists of experts from the Şabanözü Municipality, the Şabanözü District Governor’s Office, and the Çankırı Provincial Directorate of Agriculture and Forestry. Inspections are conducted annually on a regular basis and may also be carried out at any time if necessary or in response to complaints. Inspection criteria include compliance with physical characteristics (color, hardness), suitability of ingredients, adherence to the production method, and the correct use of the inscription “Şabanözü Dondurma Helvası” and the geographical indication emblem.