A
FAMILY FEATURES
fter splashing in the pool, rooting on your
favorite team or playing in the backyard,
nothing beats the end of a long summer
day like a cool, classic treat. So grab the kids, some
bowls, spoons and the trusty old ice cream scoop —
and dig in.
July is National Ice Cream Month, and aficionados
agree that when it comes to the best tasting ice cream,
“fresh” is the must-have ingredient. For nearly 80
years, Blue Bunny has been making premium ice
cream using only the best, locally-sourced milk from
within 75 miles and turning it into out-of-this-world
ice cream in less than 24 hours.
Dial up your summer fun with the freshness
of ice cream and fruit with these recipes, and
find more recipes at www.BlueBunny.com.
26 West Virginia Farm Bureau News
Cherry Vanilla Crumble Squares
Prep time: 25 minutes
Freeze time: at least 8 hours
Makes: 9 servings
1 cup old fashioned oats (rolled oats)
1/2 cup whole wheat flour
1/3 cup firmly packed light brown sugar
1/4 cup butter, melted
1 package (12 ounces) frozen dark sweet
cherries, thawed and well drained
1/3 cup all fruit black cherry fruit spread
4 cups Blue Bunny Sweet Freedom Cherry Vanilla
Ice Cream, softened
In medium bowl, combine oats, flour, brown sugar
and butter; mix thoroughly. Remove 1/2 cup and set
aside; pour remaining crumb mixture in an 8-by-8-inch
baking dish.
Coarsely chop cherries and transfer to medium bowl.
Add fruit spread, stirring to blend. Pour over crust,
gently spreading evenly in bottom. Spoon ice cream
over top, gently spreading evenly. Sprinkle with reserved
crumb mixture.
Cover and freeze at least 8 hours. Cut into squares.