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The process of making Date syrup is not complicated. It can even be made at home. However, the mass production of date syrup is a bit different. Generally, to make the dates syrup, the dates are cooked in water.Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002; 50(10):3010–3014. doi: 10.1021/jf0115589. [ PubMed] [ CrossRef] [ Google Scholar] Ashraf Z, Hamidi-Esfahani Z. Date and date processing: a review. Food Rev Int. 2011; 27(2):101–133. doi: 10.1080/87559129.2010.535231. [ CrossRef] [ Google Scholar] Put the sieve over a large bowl and squeeze the dates over it. You will have the liquids out in the bowl.

Ice cream with date syrup carries the standard benefits of taste and convenience with an increased appeal to lifestyle and wellbeing. Date syrup is a signature staple of the Iraqi kitchen, so much so that every jar I've ever seen of it is labelled Iraqi Date Syrup, or Basra Date Syrup. It really isn't used as a replacement for sugar or honey at all. As you've surely noticed, the taste is radically different. Three very common uses for it off the top of my head:

WHO . Wholesomeness of irradiated food: report of the Joint FAO/IAEA/WHO expert committee. Geneva: World Health Organization; 1981. [ Google Scholar] The toxicological aspects of food irradiation have been studied more extensively than for any other food preservation techniques (Wilkinson and Gould 1996). So the International Project in the Field of Food Irradiation (IFIP) was created in 1970 with the aim of worldwide research program on the health safety of irradiated food. The research program included long-term animal feeding studies, short-term screening tests, and the study of chemical changes in foodstuffs irradiated with a dose of up to 10kGy (Diehl 1999). The Joint FAO/IAEA/WHO Expert Committee also evaluated the Wholesomeness of Irradiated Food (JECFI). This committee concluded in 1980 that the irradiation of any food commodity up to an overall average dose of 10kGy presented no toxicological hazard and no special nutritional or microbiological problems (WHO 1981). Usually, date fruit has been classified into four main maturity stages, i.e., kimri, khalal, rutab, and tamer. Although the date fruit at tamer stage is self-preserving because of its low moisture and high sugar content, date at khalal and rutab stages are very sensitive and perishable due to their high moisture content. In these stages the nutritional values are higher than tamer stage so the consumers prefer rutab. Al-Ahmadi SS, Ibrahim RA, Ouf SA. Possible control of fungal and insect infestation of date fruits using ozone. Biosci Biotechnol Res Asia. 2009; 6(1):17–28. [ Google Scholar]