Ice cream is a popular treat that is known to everyone. The goal of this study was to produce ice cream from the sweet pearl F1 variety, which was affected by three different levels of maize starch. It was founded by a group of academics from the College of Education, namely from the BTLEd department, to empower young people to spread technology and livelihood education in rural regions. Because we are an agricultural country, farmers are at the forefront of our economy. As a consequence, we must pay careful attention to how livelihood education is spread among our corn families. The aim of this study was to develop three ice cream formulations and use sensory assessment to assess their nutritional quality and appeal. The flavor and color criteria for sensory evaluation in ice cream did not differ substantially among the three treatments tested, according to the study__ampersandsignrsquo;s results. ANOVA revealed that the treatments were substantially different in terms of ice cream texture and palatability. According to the nutritional research, only T3 surpassed the USDA__ampersandsignrsquo;s fat limit of no more than 10%. The three different quantities of starch did not make a significant difference in taste or color among the treatments tested, but they did make a significant difference in texture and palatability. To ensure great palatability and texture, the researchers recommend utilizing one teaspoon (T3) commercial corn starch, as well as a fat level of no more than 10%. More study on the melting ability of the ice cream after it hardens in the ice cream maker is also recommended.