The August issue of Bon Appetit came in the mail yesterday, and we were practically drooling over this cover illustration. The photographers I showed it to are sure the image was photoshopped — those drips are too, too perfect — but that makes the image no less mouthwatering.

Best of all, this fancy cone is super simple to assemble. Spoon ice cream into a cone, packing it gently to fill. (The recipe calls for premium cherry ice cream, but you could use pistachio or coffee or whatever you love). Next, top the cone with a round 1/4-cup scoop of ice cream. The recipe suggests dipping the scoop into a bowl of hot water before digging into the ice cream. Stand the filled cone in a small glass, place in the freezer, and repeat. To make 8 cones, you’ll need 3 pints of ice cream.

Keep the cones in the freezer for 2 to 8 hours so the ice cream won’t melt when it comes in contact with the melted chocolate.

Toast 1 1/2 cups of almonds, let cool, then chop coarsely. Transfer to a plate. Of course, you can use your choice of nuts. Pistachios with pistachio ice cream, walnuts with banana ice cream — you just can’t go wrong.

For the toppings, melt an 11.5-ounce package of bittersweet chocolate chips with 1/4 cup of vegetable oil in a small glass bowl in the microwave on high for about 1 1/2 minutes, stirring occasionally. Using chips means that you don’t have to chop the chocolate, and the melted chocolate will set up more quickly than if you had used bar chocolate. The oil keeps the chocolate pliable and gives it a nice sheen.

In another small glass bowl, melt 2 ounces chopped white chocolate in the microwave on medium-high for about a minute, stirring occasionally. Make sure you use a high-quality white chocolate, such as Lindt or Perugina, not one of the so-called “white baking bars,” which are waxy and lack the complex flavor of real white chocolate.

Working quickly, dip the cones, taking them out of the freezer one at a time. Tilt the bowl of bittersweet chocolate to form a deep pool. Dip ice cream into chocolate, turning to coat. Gently shake the cone, allowing excess chocolate to drip back into the bowl. Immediately roll the chocolate-dipped-scoop in the nuts. Dip a fork into white chocolate; drizzle over the cone. Return the cone to the small drinking glass and place in the freezer. Freeze 1 hour. (These can assembled 1 day before serving. After the dipped cones have been in the freezer for an hour, wrap them in foil.)

Inside the issue, we found fun “after-the-feast” photos of partially melted ice cream and several more appealing recipes. You’ll find the recipes on the website, too — enjoy!