Does anyone know if you can use fat free milk instead of ff evaporated milk?

Not sure if this is anything like the garbage ice cream I used to make with my kids for a science project, but if so, the answer is no. We tried it, and the ice cream was very runny and soft. I even put it in a real ice cream freezer to try and make it more solid but didn't have any luck.
Some other teachers I asked said that there needs to be something (I think they said milk fat, but that doesn't make sense as I think on it, because we did use the fat-free evaporated milk) to make it hold together better.
We didn't make ours in garbage bags, either, being a small class and special needs beside, each student made their own in ziplocs.
The reason we used the fat-free milk is because I have always had a milk allergy and can't tolerate anything other than skim/fat-free milk in large quantities.

Sorry, Focus, it has to be the evaporated milk because of its thickness.

awh! Thanks guys.

Do you reckon you could use lite coconut milk instead of eveaporated milk? We have a Nestle boycott here at home, and the only available brands are owned by them.
Cheers.