Prepare a short espresso.
Pour the ice, which you can break into pieces first, directly into the mixer, along with the 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.
Crush the meringue and stir it into the smoothie with a long spoon.
Serve the smoothie in a tall tumbler, cover with whipped cream and decorate with crushed meringue and strawberry syrup.