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In a large bowl or stand mixer fitted with a whisk attachment, whip the whipped cream until stiff peaks form. Set aside.
In a separate large bowl, whisk together the sweetened condensed milk, maple syrup, and vanilla until fully combined.
Fold most of the bacon into the sweetened condensed milk mixture, reserving some for the top.
Fold half of the whipped cream into the maple bacon mixture.
Fold the bacon mixture into the remaining whipped cream just until combined.
Pour the ice cream into a 9x5-inch loaf pan and sprinkle the reserved bacon on top.
Cover with foil and freeze for 5-6 hours or overnight for best consistency.