The invention discloses low-fat and low-calorie ice cream rich in dietary fibers and vitamins and a making method thereof, and belongs to the technical field of nutritional and health-care food. The ice cream is prepared from skim milk powder, anhydrous butter, whey protein, soybean protein, coix seed powder, honey red beans, high fructose corn syrup, anhydrous mayonnaise, distilled monostearin fatty acid, sodium carboxymethylcellulose, xanthan gum and deionized water. The making method comprises the following steps: mixing, dissolving and stirring whey protein and soybean protein, adjusting the pH value, carrying out denaturation by heating in a thermostatic water-bath, cooling to room temperature to form gel, crushing the gel, preparing an emulsion phase, homogenizing at high pressure, sterilizing the homogenized emulsion phase in the water bath, aging, and carrying out congelation. According to the invention, the anti-thawing capability of the ice cream is improved, fat in the ice cream is replaced, and the ice cream has the efficacy of clearing damp and has good effects of promoting digestion, relieving inflammation and preventing thrombus formation. Thereby, many quality defects of the ice cream caused by the use of fat substitutes are made up, and ideal texture characteristics and nutrition proportions are obtained.