A study was conducted to produce a low-fat ice cream using fresh carabao's milk as the main liquid dairy ingredient. The ice cream recipes that were developed, which contained 5 and 7% milk fat, were compared organoleptically with the normally formulated ice cream containing 10% fat. As an additional sources of ice cream solids, young coconut milk puree ("buko") and old coconut meat puree ("alangan") were used at 20% and 12% respectively, to treatments lots. For this particular study, chocolate flavored ice cream samples were prepared. Results of the study indicated that the chocolate-flavored low-fat ice cream containing young and old coconut meat did not differ significantly from normally formulated ice cream (control) with respect to flavor and aroma, body and texture, color and general acceptability. It was also shown based from the sensory scores and response of the taste panels that difference in stabilizers and low fat levels used in this study did not adversely affect the quality of the experimental ice cream. It was, however, noted that the percent overrun in all lots of ice cream were abnormally low (29 to 35%). Since this level of overrun was also observed in the control lot, it may suggest that the low overrun was not due to the character of the ice cream freezer used which was a 2-liter kitchen type