2 glasses
First put the vanilla ice cream and strawberries in the blender and blend until smooth. Leave the ice cream in the freezer for one hour.
Make the espresso coffee or 2 small cups of stronger coffee, and mix it with the cold milk. Set aside.
Whip the cream with the powdered sugar until firm. (Advice: the cream should be very cold).
Fill 1/3 of a long glass with strawberry/vanilla ice cream, add the milk with cold coffee to the brim of the glass, leave 1 cm free and add the Chantilly cream.
Decorate with half a strawberry on top of the cream and serve immediately.
