1 pint vanilla ice cream, softened
1/4 cup (1/2 stick) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bottle (3 cups) sparkling apple cider
Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours.
Cream together butter, sugar, cinnamon, nutmeg, and cloves in a large bowl.
Add to ice cream and refreeze (about 2 hours).
Heat sparkling cider in a pot until warm, but still carbonated, at least 3 minutes.
Fill each glass with a generous scoop of ice cream mixture and pour warmed cider over the ice cream. It will foam like beer.