Katharine Hepburn's brownie recipe has all the hallmarks of a weeknight treat in my house: a no mess, no fuss dessert that still feels indulgent and CHOCOLATE!

I decided to pair it with an equally easy to make buttermilk ice cream. The extra tanginess of the buttermilk enhances the fudgy richness of the brownies perfectly, and like the brownies, all of the ingredients for the ice cream can be combined in a large bowl or pitcher so no mess, no fuss.

This is not your traditional American-style ice cream made from a custard base. There are not any eggs in the recipe. Making homemade ice cream does not get much easier than this. Still, make the ice cream before you make the brownies because the ice cream needs an hour to set before it is ready to serve.

Katharine Hepburn's brownie a la mode.
Katharine Hepburn's brownie a la mode.
Leah Mawson

You will need an ice cream machine. If you do not already have one, this is the perfect reason to make the investment. You will never buy store bought ice cream again!


  • 1 quart Full-fat buttermilk (well-shaken)
  • 1 pint heavy cream
  • 1 tablespoon pure vanilla extract
  • 3/4 cup sugar
  • 1/2 teaspoon salt


  1. Whisk until combined all of the ingredients in a large bowl or pitcher.
  2. Refrigerate for at least 30 minutes.
  3. Transfer the ice cream base into the ice cream maker of your choice.
  4. Follow the manufacturer's instructions.
  5. If not serving immediately, transfer ice cream to a separate container and store in the freezer.
  6. Allow the ice cream to soften at room temperature for 10-15 minutes prior to serving.
A scoop of Buttermilk Ice cream.
Allowing the ice cream to soften at room temperature for 10-15 minutes makes it easier to scoop and serve.
Leah Mawson