Nonlinear acoustical effects dissipate energy that degrades thermoacoustic refrigerator performance. The largest of these effects occur in acoustic resonators and include shock formation; turbulence and boundary layer disruption; and entry/exit (minor) losses induced by changes in resonator cross-sectional area. Effects such as these also make the creation of accurate performance models more complicated. Suppression of shock formation by intentional introduction of resonator anharmonicity has been common practice for the past two decades. Recent attempts to increase cooling power density by increasing pressure amplitudes has required reduction of turbulence and minor loss by using an new acousto-mechanical resonator topology. The hybrid resonator still stores potential energy in the compressibility of the gaseous working fluid, but stores kinetic energy in the moving (solid) mass of the motor and piston. This talk will first present nonlinear acoustical loss measurements obtained in a "conventional" double-Helmholtz resonator geometry (TRITON) that dissipated four kilowatts of acoustic power. We will then describe the performance of the new "bellows bounce" resonator configuration and "vibromechanical multiplier" used in the first successful implementation of this approach that created an ice cream freezer produced at Penn State for Ben & Jerry's.