Shape ice cream into 6 equal balls; put back in freezer. Let freeze hard before serving time.
Preheat oven to 450°.
In a medium bowl, beat egg whites until foamy. Beat in sugar, a tablespoon at a time, until meringue stands in stiff peaks. Beat in vanilla.
Place a peach half, hollow side up, on each dessert shell on a baking sheet. Spoon 1 teaspoon of raspberry jam into each hollow then top with a hard-frozen ice cream ball. Working quickly, frost each with meringue, spreading to completely cover and seal ice cream and shell, leaving no gaps.
Bake for about 3 minutes, or just until meringue is golden brown. Serve immediately.
Calories per serving: 239
Fat per serving: 5.4g