Upside Down Peach Cake with Basil Ice Cream

Upside Down Peach Cake with Basil Ice Cream

Even though I don’t make as many desserts on here, I really love doing it. This upside down grilled peach cake is honestly one of the best desserts I have ever made! Paired with basil ice cream it is exactly what I want to eat every summer evening. The inside of this cake was so buttery and soft and the outside was a little crispy from cooking on a hot grill. This is or the 8th episode of my summer Youtube series Grilling@, which you can watch below, or scroll all the way down for the recipe.

YouTube video

Peaches on the grill.

Put them into the preheated ramekins grill marks down.

Milk and cream that has steeped with basil.

Liquid nitrogen to make the ice cream, but you can do it in your at-home ice cream maker if you don’t have access to Ln2

Good stuff!

The cakes sunk a little on the grill because I tried to put as little flour in as possible. It didn’t really effect the final texture or flavor though.

They came out of the ramekins perfectly!

And you could see those great grill marks.

So good!

I absolutely loved this dessert. Check out the video to hear me describe it more!

Upside Down Peach Cake with Basil Ice Cream

Upside down peach cake completely on the grill, topped with basil ice cream made from liquid nitrogen. A great summer dessert!
Prep Time20 minutes
Cook Time20 minutes
Resting plus more if using ice cream maker1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Sweets
Servings: 3 cakes


Ice Cream

  • 1.5 cups milk
  • 1 cup milk powder
  • 3/4 cups sugar
  • pinch salt
  • 1/8 teaspoon xanthan gum
  • 1 bunch basil
  • 1.5 cups heavy cream


  • 1 stick butter plus more for greasing the ramekins
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon bourbon
  • 1 teaspoon kosher salt
  • 3/4 cups flour
  • 2 tablespoons brown sugar
  • 1 large peach sliced


ice cream

  • Microwave the milk for a few minutes until hot. Whisk in the milk powder, sugar, salt, and xanthan gum and stir until dissolved.
  • Remove about 10 basil leaves and set aside. Add the rest of the basil, stalks and all, to the warm milk. Allow to steep in the fridge for at least one hour.
  • Chop the remaining basil leaves very finely.
  • Strain the basil out of the milk and stir in the cream.
  • Stir the chopped basil in. Freeze in your ice cream maker according to the manufacturer’s instructions. Allow to continue to set in the freezer until ready to use.


  • Mix the butter and sugar in a bowl and beat until it lightens in color and looks fluffy. Add in the egg and mix to combine.
  • Add in the bourbon and salt and continue to mix. Stir in the flour until it all just comes together.
  • butter the ramekins and add brown sugar. Shake the brown sugar around in the ramekin to coat and dump out excess.
  • Place the ramekins on the top rack of a grill on high heat. Lightly oil the peaches and grill on one side until you see grill marks. Place 2 slices of peach into the bottom of each ramekin, grill mark side down. Pour the cake batter into the ramekins and close the grill. Turn heat to low and keep an eye on the temp but don’t open the grill unless it gets too hot. I was able to hover the temp at around 425. After about 20 minutes they were ready.
  • Flip the cakes out onto a plate and top with the ice cream.

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