Centrifugal cryoconcentration, a concentration technique employed for fruit juices, involves challenges that still have to be overcome. The improvement of centrifugal cryoconcentration by recovery of ice fractions applied to orange juice is evaluated. The concentration process was performed with three consecutive cryoconcentration cycles and two recirculated ices. The solutes in the concentrated samples increased progressively six times after three cycles compared to the initial concentration of solids. The ice recovery samples increase the overall efficiency of the centrifugal cryoconcentration technique applied to orange juice.