Frozen Vanilla Raspberry Log

It’s funny how frozen desserts can feel so warm, in a way. This vanilla meringue log with its swirls of raspberry and soft-then-crisp textures reminds me of something my grandmother would have made — not because she did, exactly, but because if she had known about it, she absolutely would’ve. The scent of baked meringue drifting through the kitchen… somehow almost toasty and light at the same time. The raspberry heart bleeding just a bit into the edges of the vanilla ice cream — smooth, fragrant, familiar — like opening a memory. We slice into this slowly, even when we’re tempted to rush. There’s a quiet kind of celebration in it. A pause. And something about it just feels… tender.

Why You’ll Crave It

• Cold and creamy vanilla ice cream wrapped around a sweet-tart raspberry surprise — basically, summer and elegance in one bite
• The crunch of homemade meringue adds contrast that makes every slice interesting — not just pretty but satisfyingly dynamic
• Totally make-ahead friendly (which means less stress and more time to just enjoy)
• You can easily play around with fruits or change up the textures depending on your mood or what’s in the fridge
• It looks far more impressive than the effort it takes — I mean that sincerely

The first time I made this, I genuinely didn’t breathe while cutting the first slice — I was too nervous it wouldn’t turn out… but oh, it did.

What You’ll Need

• Vanilla Ice Cream: 500 ml of your favorite, soft enough to stir — homemade or store-bought, no shame either way
• Egg Whites: 3 of them, room temp (they whip better that way)
• Granulated Sugar: 200 g for the meringue, gives that glossy finish and holds the structure
• Pinch of Salt: Just a whisper — it boosts the egg whites, oddly enough
• Raspberries: 200 g, fresh if you’ve got them, frozen if it’s mid-January and your windows are fogged
• Sugar for the Raspberry: 50 g, just enough to tame the tartness
• Lemon Juice: 1 tbsp, for that bright little lift

Easy How-To

Make the Raspberry Heart

Start with a small saucepan, raspberries in, plus the sugar and lemon juice. Let it softly bubble — not too aggressively — until everything kind of melts together, about 10 minutes. The smell is unreal. Then press it through a sieve so you’re left with this smooth, ruby-red sauce. Let it cool, and try not to eat it all with a spoon.

Whip Up the Meringue

Egg whites go in a squeaky-clean bowl (I wipe mine with just a tiny bit of vinegar first, just to be safe). Whisk them until frothy, add the pinch of salt, then slowly, slooowly add your sugar while still whisking. Keep going until you’ve got stiff peaks — that glossy marshmallow look. Pipe or dollop onto a lined tray and bake low and slow — 100°C (about 215°F) for 1.5 to 2 hours. They should be dry and light, not browned. Let them cool completely.

Soften the Ice Cream

If using store-bought, let it sit out just until it’s stirrable (a little patience here makes spreading easier). If homemade, you’ll already know when it’s at that sweet spot — soft but not runny.

Layer It All

Line a loaf pan with plastic wrap. Spread half the vanilla ice cream in the bottom, smoothing slightly. Spoon over your raspberry coulis — it won’t be perfect, and that’s the charm. Then the rest of the ice cream goes on top. Press in chunks or whole pieces of the baked meringue, gently. Cover and freeze till firm — overnight is best, but four hours will do.

Serve It with Joy

Let the log sit out for around 10 minutes before slicing. Warm your knife under hot water for a cleaner cut (wipe between slices if you feel like being fancy). Drizzle with some leftover raspberry sauce, and maybe a few fresh berries if you’ve got them still. Sigh. Enjoy.

Good to Know

• I once dropped a finished one trying to unmold it too fast… so now I always lift with both hands and take a breath first
• If your meringue feels chewy the next day — that’s ok! It happens in the freezer. The flavor still shines through
• Leftover raspberry sauce is amazing on pancakes, yogurt, anything really — save it!

Serving Ideas

• Serve with extra fresh raspberries, a dusting of powdered sugar, and a little sprig of mint if you’re feeling fancy
• Add thin shards of dark chocolate or a drizzle of warm ganache over each slice — just a little indulgent

Top Tricks

• Line your loaf pan with plastic wrap or parchment so unmolding is stress-free — tug gently at the corners first and flip confidently
• Don’t underestimate the beauty of imperfection — uneven swirls of raspberry make for stunning slices

Frequently Asked Questions

Can I use store-bought ice cream?

Yes, absolutely — in fact, I usually do when in a rush. Just choose one with a strong vanilla flavor, nothing too artificial. Let it soften properly before layering.

What’s the best way to bake meringues without them browning?

Low and slow — 100°C or around 215°F. Don’t rush. And try not to open the oven too often — humidity is meringue’s enemy.

Can I swap out the raspberries?

Yes. Strawberries, blueberries, even cherries or mango can work. Just taste and balance the sugar — some fruits may need a little more or less than the original 50g.

How far in advance can I make it?

You can make this up to 3 days ahead — just keep it tightly wrapped to avoid freezer smells. Serve slightly thawed for best texture.

Does the meringue stay crisp?

Mostly. It softens slightly once frozen, but the contrast is still lovely, like a delicate chew rather than a full crunch. If you want ultra-crispy, keep extra meringues outside the log and sprinkle them on top before serving.