Provided is a method for preparing a low-fat ice cream, including: mixing 100 parts by weight of boiled rice obtained by gelatinizing rice, drying the gelatinized rice to a water content of 20 wt % or less and pulverizing the dried rice to an average particle diameter of 320 to 350 μm, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water and 150 to 300 parts by weight of saccharides to provide a mixture; and freezing the mixture in an ice cream freezer, wherein the resultant ice cream has a crude fat content of 2% or less. The low-fat ice cream does not contain powdered skim milk, dried whole milk, an emulsifier, a stabilizer, or the like, added generally to prepare a soft ice cream, but is obtained from natural ingredients only. Thus, repeated intake of the ice cream in a large amount does not cause a greasy taste but provides a soft taste unique to a soft ice cream. In addition, the low-fat ice cream is excellent in taste sense. Further, repeated intake of the ice cream does not cause any harmful effects by virtue of the absence of any processed ingredients.