The ice-cream contains cinnamon, cloves, honey and lumps of gingerbread dough.
Happily for manufacturers, the raw dough is process-tolerant and can be incorporated into the ice-cream in the same way as other ingredients.
Danisco's gums and systems marketing manager Anne Agger Sparso told bakeryandsnacks.com: "The gingerbread dough pieces are frozen before they are added to the ice-cream via the inclusion feeder (similar to the addition of other inclusions like fruit or chocolate)."
The introduction of limited edition, luxury flavours has become a popular tactic for manufacturers looking to bolster sales in the winter downturn.
Although the ice-cream sector remains dependent on seasonal shopping habits - with just a quarter of the total consumption of the product taking place in the winter - sales traditionally receive a small boost around the December-January holiday period.