How to Make Ice Cream Without Heavy Cream

Due to COVID-19 precautions, my family is limiting the types of food products we bring into our home to those that can either be readily quarantined at room temperature or fully cooked to a point of pasteurization. We would like to make ice cream in our electric ice cream maker but are limited to the following milk products (or milk substitutes):

Powdered nonfat milk, almond milk, coconut milk/cream, sweetened condensed milk, evaporated milk.

Does anyone have a suggestion for how to use these things to make a passable vanilla ice cream? Thanks!