This study was conducted to explore the potential of utilizing Carabao’s Milk and Coconut Sap as local ingredients in developing a functional ice cream product, addressing the limited research on combining these local ingredients into an innovative frozen dessert. It aimed to formulate three treatments with varying fermentation periods of coconut sap and evaluate their sensory attributes, acceptability, and product characteristics. An experimental-descriptive research design using a parallel group approach was employed. Three treatments were prepared: coconut sap fermented for 1 day (T1), 2 days (T2), and 3 days (T3). A total of 70 selected respondents, including ice cream makers, PCC and BODACO employees, teachers, and students, participated in the sensory evaluation using a 5-point hedonic scale. Data were analyzed using frequency, percentage, weighted mean, and the Friedman Test to determine significant differences among treatments. Microbiological and nutritional analysis were submitted and conducted through the Department of Science and Technology (DOST), while shelf-life was assessed under frozen conditions (-18°C). Results revealed that all three treatments were rated “very much acceptable” across appearance, aroma, taste, and texture. However, statistical analysis indicated a significant difference (p < 0.05) among treatments, confirming that the temperature and fermentation period of coconut sap significantly influenced sensory evaluation. The ice cream samples remained stable and acceptable for up to seven weeks, with initial spoilage observed between the seventh and eighth week. Laboratory results further confirmed that the product was microbiologically safe and nutritionally adequate for consumption. In conclusion, the study demonstrated that ice cream made from Carabao’s Milk and Coconut sap is a successful, safe, and acceptable product. The fermentation period plays a crucial role in optimizing sensory quality and overall acceptability, directly addressing the objectives of the study and supporting its potential for innovation and sustainable utilization of local resources. Lastly, future researcher may conduct further study to validate the probiotic content of the ice cream.