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.