The horchata sherbet can be prepared up to a month in advance and makes more than you need for these shakes. Try it solo with fresh berries. Recipe adapted from Aran Goyoaga and her blog, Cannelle Et Vanille.
If you love coconut-chocolate candy bars, this may be your dream dessert. Ice cream coated in shredded coconut is served with bourbon-spiked butterscotch sauce and a crunchy chocolate-almond topping. You will have more of the topping than you need -- and that's a very good thing, as it's also excellent on its own.