Add butter to a large nonstick skillet over medium-high heat. Once melted, add apples, brown sugar, white sugar, cinnamon, nutmeg, cloves, and vanilla. Cook until softened, stirring occasionally, about 6 to 7 minutes.

Remove from heat and cool the apple mixture completely.

In the bowl of a stand mixture fitted with the whisk attachment, beat heavy cream until it forms stiff peaks.

In a separate medium bowl, stir together condensed milk and apple mixture until combined.

Fold the apple mixture into the whipped cream, until combined.

Add half of the mixture to a 9x5-inch loaf pan. Spread into an even layer. Dollop half of the dulce de leche over the top and use a knife to swirl.

Top with remaining whipped cream mixture. Dollop the remaining dulce de leche over the top, swirling again with a knife.

Cover with plastic wrap and freeze for 5 to 6 hours (or overnight).

Serve with chocolate sauce drizzled on top!