In a large bowl, using a hand or stand mixer, combine cream cheese, butter, monk fruit sweetener, vanilla and heavy cream, whip/beat until smooth.
Remove roughly 1/2 of the mixture and set aside.
Dissolve instant coffee in hot water
To the 1/2 of the mixture still in the mixing bowl, add the dissolved coffee and cocoa powder. Beat until well combined.
In an 8x8 (or similar sized) silicone pan (or a regular pan lined with wax paper) Layer the mocha layer evenly on the bottom. Then top with the vanilla layer.
Freeze overnight, or until solid.
Remove from pan, cut into 16 pieces using a large knife dipped in hot water.
Store in the freezer, in an airtight container for up to a month.