Prepare a short espresso.
Pour the ice, which you can break into pieces first, directly into the mixer, along with ice cream, fresh strawberries and lastly the espresso.
Mix at high speed: the smoothie should be thick, not liquid. To reach this consistency, stop the mixer every so often and stir the smoothie with a spoon to avoid lumps.
Add the meringue and stir with a long spoon.
Serve the smoothie in a tall tumbler, cover with whipped cream and decorate as you wish with meringue and strawberry syrup.