Step 1

In a medium saucepan over medium-high heat, combine the sugar, almond milk, coconut milk and cornstarch. Heat until bubbly and thickened. It will continue to thicken as it cools. Once cool, add the vanilla.

Step 2

Refrigerate until thoroughly chilled.

Step 3

Meanwhile, puree enough chilled watermelon cubes to equal 2-1/2 cups after straining,

Step 4

Combine both mixtures and pour into an ice cream maker. Process for 20 minutes or per manufacturer's instructions.

Step 5

It's ready to eat soft-serve at this point, but you can freeze for a few hours to make it scoop-able. An ice cream scoop dipped in warm water helps a lot here.

Step 6

Garnish with wedges of watermelon and fresh mint.

Step 7

Store in a covered container in the freezer.