“This is a great recipe from Hershey's--my kids like this one.”

Ingredients Nutrition

  • 23 cup nonfat dry milk powder
  • 23 cup sugar
  • 14 cup hershey's cocoa powder
  • 2 tablespoons cornstarch
  • 4 cups nonfat milk, divided
  • 14 teaspoon freshly grated orange rind
  • 18 teaspoon orange extract
  • orange, cups (optional, directions follow)
  • additional freshly grated orange rind (optional)


  1. Stir together milk powder, sugar, cocoa and cornstarch in medium saucepan. Gradually stir in 2 cups nonfat milk. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, about 5 minutes.
  2. Remove from heat. Stir in remaining 2 cups milk, 1/4 teaspoon orange peel and orange extract. Cover; refrigerate several hours until cold.
  3. Pour mixture into 2-quart ice cream freezer container. Freeze according to manufacturer's directions. Before serving, let stand at room temperature until slightly softened. Scoop 1/2 cup ice milk into each Orange Cup or 8 individual dessert dishes. Garnish with additional orange peel, if desired.
  4. Orange Cups: Cut about 1-inch slice from tops of 8 oranges; discard. Using sharp knife, cut out and remove small triangle shaped notches around tops of oranges to make zig-zag pattern. Scoop out pulp; reserve for other uses.

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