Place all three ingredients in a small saucepan, and heat on medium for 15 minutes, stirring often.
Transfer to a high-powered blender (like a Vitamix), and blend until the dates are fully incorporated into the mixture. If you have a conventional blender, blend on high for 2-3 minutes. Then using a metal sieve, a piece of cheesecloth, or even a colander fitted with a tea towel (or paper towel), strain the mixture to remove any date particles that may remain.
Transfer the finished creamer to an air-tight container (a mason jar or old salad dressing jar would be great).
Using a heavy cream that is 40% milkfat will allow this to freeze without getting icy.If you won't use the creamer before the expiration date on the cream, freeze in ice cube trays. Most ice cube trays have 2 tbsp portions.