This study aimed to produce an ice cream recipe flavored with Benguet fermented rice wine, which is locally called tapuy. The study is quantitative research, specifically a factorial experimental research design. The sixty consumer type panelists were selected students and faculty of BSU Bokod Campus who evaluated the tapuy-flavored ice cream products. Three treatments of tapuy-flavored ice creams were produced, plus the control. The formulations were ¼ cup, ½ cup, and 1 cup of tapuy flavor using tapuy lees. Sensory method, particularly descriptive analysis, was conducted to determine the quality attributes of the ice cream, such as color, flavor, body (texture and mouthfeel), and aroma. As to the degree of sensorial acceptability of the tapuy-flavored ice cream, affective sensory evaluation was done. The result of the study revealed that the treatment with ½ cup of tapuy flavor is the most liked and accepted formulation, considering the quality attributes of the tapuy-flavored ice cream. Nutrition analysis was conducted to determine its ash, crude fat, crude protein, moisture, sodium, and total carbohydrate content. There is a significant difference in the level of acceptability of the tapuy-flavored ice cream formulations as perceived by the group of consumer-type panel. Moreover, the perceived quality characteristics of tapuy-flavored ice cream that include color, flavor, body, aroma, and overall acceptability vary depending on the amount of tapuy flavor added. Further study on the physicochemical analysis and shelf life was recommended to improve the ice cream's quality. Another recommendation was a feasibility study for the commercialization of tapuy-flavored ice cream, reiterating its livelihood and health benefits to gauge consumer interest and market demand.