Prepare a ristretto espresso.
Pour the ice, which you can first crush, ice cream, fresh strawberries and finally the espresso, straight into the blender.
Blend at high speed: the mix must have a thick texture, rather than liquid. To obtain it, you can stop blending every so often and stir the mixture with a spoon, to prevent lumps from forming.
Add the meringues and stir with a long spoon.