Start by cubing your chilled, seedless watermelon and placing it in a blender. Blend until smooth, about 30 seconds.

Sprinkle gelatin over cold water in a small bowl and let it sit for 5-10 minutes to bloom.

In a saucepan, gently warm the watermelon puree over low heat for 3-5 minutes, then stir in bloomed gelatin until dissolved.

Pour the mixture into a container and refrigerate for 2-3 hours or until partially set.

Chill the mixing bowl and beaters in the freezer for 10 minutes, then whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla.

Take the watermelon mixture from the fridge and gently whisk it. Fold in whipped cream until smooth.

Spoon the mixture into serving cups, cover, and refrigerate for 2-3 hours to set.

Garnish with mint, watermelon wedges, or whipped cream before serving. Enjoy!