The work aims to prepare the micro-textured surface with anti-icing performance and evaluate the icing performance of the micro-textured surface accurately. The groove-pit type composite micro-textured surface was constructed with aluminum alloy as the base by laser secondary scanning method. By taking the image of water droplets on the surface of the ice as the object, the image and background were segmented by threshold method, and the extracted image was subject to morphological operation. By analyzing the contour change law during the process of water droplet icing, the change in the water droplet icing process was studied to further define the icing time of the water droplets. The groove structure formed by the nanosecond laser scanning increased the roughness of the surface of the test piece, and increased the contact angle of the aluminum alloy surface from 54.4° to 116.5°, thus achieving the hydrophobic performance of the aluminum alloy surface. The groove-pit composite micro-texture constructed by the secondary scanning formed a Cw-Cn contact model, which further improved the hydrophobicity of the surface of the test piece, and the contact angle of the test piece increased to 154.4°. The nucleation energy barrier on superhydrophobic surface was high, and the air captured by the groove-pit composite micro-texture reduced the heat exchange rate of the solid-liquid interface, which was the reason that the surface icing time of the aluminum alloy surface extended from 11 s to 551 s. The image processing method accurately defined the three stages of water droplets during the icing process. Harris corner detection method could accurately determine the icing completion time and reduce the subjective error caused by the naked eye to judge the icing state. The groove-pit composite micro-texture constructed by nanosecond laser secondary scanning can effectively improve the hydrophobicity of the surface of Al7075 and delay the icing time of water droplets on the surface. Processing the extracted surface contours by image method provides a new idea for studying the state change of water droplets during icing.