Grill Dough

1. Preheat grill to medium-high heat (350º - 425º)
2. Sprinkle one pie dough round with flour and roll out until about ¼" in thickness. Set aside. Repeat with second round and cut 5-6 circles, about 4" in diameter. Brush tops of all of the rolled dough with melted buter
3. Place large dough round and small circles directly on the grill, butter-side-down. Grill dough until lines form, 3-5 minutes. Dough will release when finished cooking. Meanwhile brush top with butter and flip. Cook this side until browned and grill lines have formed, 3-5 additional minutes
4. Brush top sides once again with butter and sprinkle with sugar and cinnamon. Let sit another minute or so on the grill, then remove and set aside

Grill Peaches

1. Soak wooden skewers for 30-60 minutes in water (if using)
2. Toss peach slices in olive oil. If your grill grates are too spaced apart and your peaches will fall through, skewer on the soaked wooden skewers
3. Grill 2-6 minutes each side until grill marks form and peaches are softened

Make Basil Whipped Cream

1. Meanwhile, while peaches grill, whip cream and sugar until medium peaks form, starting on low speed, increasing to medium speed when it starts to thicken, then reducing back down to low speed
2. Stir in chopped basil by hand, set aside for plating

Assemble

1. In a heat-proof bowl or sauce pan, melt butter atop grill. Add sugar and cinnamon, and stir to form a paste
2. Remove peaches from skewers and place in butter mixture, tossing gently
3. Place one grilled round on each plate. Break up the large grilled circle into smaller pieces to use for topping (a pizza wheel works well for this)
4. Scoop vanilla bean ice cream onto each round. Top with a few slices of peaches, a dollop of whipped cream, and a piece of pie dough to decorate