The invention belongs to the technical field of food processing, and particularly relates to a method for preparing fresh milk ice cream. The method comprises the following steps that 1, 1,000-2,100 parts by weight of fresh milk is placed at the vacuum degree of 50 KPa to 60 KPa and heated to 38 DEG C to 45 DEG C, and ultrasonic treatment of 55 KHz to 65 KHz is applied till the solid content of obtained pulp ranges from 36 wt% to 37 wt%; 2, 60-100 parts by weight of cream and 100-180 parts by weight of sugar are added into the obtained pulp, then homogenizing treatment is carried out through ultrasonic waves of 20 KHz to 30 KHz at the temperature of 38 DEG C to 45 DEG C, and the pulp is naturally cooled to room temperature; 3, the obtained pulp is aged for 3-4 hours at the temperature of 1 DEG C to 2 DEG C, and then congealed for 10-20 minutes at the temperature of -5 DEG C to -2 DEG C; 4, filling is carried out, then low-temperature hardening is carried out, and the fresh milk ice cream is obtained. By means of the method, protein of the product is all from lactoprotein in fresh cow milk, nutrient substances and fragrance quality in the fresh milk can be reserved to the maximum degree, ice crystals are fine, and the taste is good.