The invention provides a hawthorn ice cream which comprises the following compositions: 30-35% of plant fat cream, 10-15% of milk powder, 8-12% of white granulated sugar, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of hawthorn flavor and the balance of water. The preparation method is as follows: uniformly mixing the white granulated sugar with the sucrose fatty acid ester and the xanthan gum, slowly adding the mixture into the water at 30-35 DEG C while stirring, dissolving, then adding the milk powder, dissolving, stirring uniformly, heating to 80+/-2 DEG C, performing heat preservation for 15 minutes, cooling to room temperature, then adding the hawthorn flavor and stirring uniformly; and whipping the plant fat cream at 10-15 DEG C until the volume is increased by 3.0-3.5 times, when stirring at a slow speed, slowly adding the mixture into the whipped plant fat cream, stirring uniformly, and freezing for more than 12 hours at the temperature of minus 18-minus 22 DEG C, thus obtaining the hawthorn ice cream. The hawthorn ice cream and the preparation method is are especially suitable for baking shops such as cake shops and backeries.