This study was conducted to evaluate the acceptability of carabao mango flavored ice cream with carrot and squash. Specifically, it aimed to determine the effects of using carrots and squash on the level of acceptability of carabao mango flavored ice in terms of appearance, taste, flavor, texture, and over-all acceptability; determine the Significant difference among ice cream using carrots and squash in terms of the mentioned parameters and compute the cost of production of the carabao mango flavored ice cream with squash and carrot. Through Completely Randomized research design, three treatments were used: Treatment 1 (1/2 cup squash); Treatment 2 (1/2 cup carrot); and Treatment 3 (1/4cup carrot + 1/4 cup squash). The data were subjected to descriptive statistics, mean scores, and analysis of variance (ANOVA). Findings revealed that all the three treatments were acceptable in all parameters. However, Treatment 3 (1/4 cup carrot + 1/4 cup squash) is the most acceptable in terms of appearance, taste, flavor, texture and over-all acceptability. Moreover, it was found that there is no significant difference among the three treatments of carabao mango flavored ice cream in all mentioned parameters.