What a clever, and delicious-sounding, way for kids (and maybe some of us adults) to get their vegetables! This Washington Post recipe is for popsicle-type frozen treats made with peas and mint that taste like mint chocolate chip ice cream. It isn’t hard, and all most kids have to know is that there is chocolate in there to get them to try a taste. Perhaps this would be a fun, new thing to make for any potluck parties you’re attending this holiday weekend.

The L.A. Times food writers are on that same page. They feature a frozen desserts column that begins this way: “Summer’s not quite here and the weather’s as manic as the stock market, yet the urge to break out the ice cream machines and patio umbrellas is fierce.”

They give us three good recipes to try — check out the strawberry bon bons! — that can be made ahead of time so that all you have to do is take them out of the freezer and serve. It’s true: “Frozen desserts have a hip, retro feel — like throwing a polka-dot apron over a landscape of tattoos — which gives them a certain panache that a bowl of ice cream just wouldn’t have.” Remember that when you are tempted to simply break out the giant tub of Edy’s Slow Churned Neapolitan.

But then, if you have had a few mojitos, pisco sours or caipirinhas, you might just forget about dessert. (The kids won’t, though, so make sure you have some kind of bright, shiny frozen treats in a box when the laziness has fully kicked in.) The LAT also features this nice piece on festive South American cocktails that that sound delicious — the perfect antidote to the too-cold spring days that stubbornly refuse to let summer begin.