Heat the sugar in a nonstick pan on medium-high heat until it turns into a liquid. Give it a stir to dissolve any remaining crystals.
Drizzle the Cream into the melted sugar a third at a time. It will bubble up so be careful and keep stirring it until smooth. Remove from heat and place in a microwave safe container. Let cool slightly then drizzle on your ice cream and cookies.
Store remaining Syrup in the microwave container. Reheat in microwave 5 seconds at a time until it is no longer solid.