Infuse the Cream: In a medium saucepan, combine cream, coffee beans, and 0.25 cup monkfruit sweetener. Heat until simmering, then steep for 15-20 minutes. Strain to remove coffee beans.

Make the Cherry Compote: Combine thawed cherries and lemon juice in a small saucepan, cook for 10-15 minutes until thickened. Set aside.

Blend the Base: In a blender, add cottage cheese, cooled cream, remaining monkfruit sweetener, vanilla essence, salt, and xanthan gum. Blend until smooth.

Divide and Flavor: Divide the mixture into bowls. Keep one plain, stir in cocoa powder and peanut butter for chocolate, fold in strawberries for strawberry flavor, and mix cherry compote for the chocolate cherry variation.

Freeze the Mixtures: Pour into freezer-safe containers, spread evenly, and freeze for 1-2 hours until slushy.

Stir to Achieve Creaminess: Stir each mixture vigorously after initial freeze to break up ice crystals, return to freezer, and firm for another 2 hours.

Scoop and Serve: Let the ice cream soften for 5-10 minutes at room temperature before scooping. Serve and enjoy!