Cook the bacon strips until crispy, then let them cool before crumbling them.
Using a stand mixer or electric whisk, beat the heavy whipping cream until it becomes light and fluffy.
Add the sweetened condensed milk to the whipped cream. Mix on medium speed for 3-4 minutes or until the condensed milk is fully incorporated.
Prepare the toppings: brown sugar, bacon, and maple syrup. Pour the ice cream base into a sealable container. Fold in the brown sugar, bacon, and maple syrup. Make sure to gently mix the maple syrup, so it's incorporated but not fully mixed in, creating ribbons throughout the ice cream.
Freeze the container for 6-8 hours or until the ice cream solidifies.
Serve the ice cream with additional toppings or in a cone. Enjoy!